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Ba'corn Cheese Corn
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Light Korean-inspired corn and bacon gratin with gooey, broiled cheese topping, perfect for snacking.
Ingredients:
  • 1 (8 ounce) package bacon, chopped
  • 2 (16 ounce) packages frozen sweet corn, thawed
  • 4 cloves garlic, minced
  • 1 bunch green onions, sliced
  • 2 jalapeno peppers, diced, or more to taste
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 cup heavy cream
  • 2 ounces shredded mozzarella cheese
  • 4 ounces shredded Monterey Jack cheese
Instructions:
  • Fry bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until nearly crispy and fat is fully rendered, for about 7 to 8 minutes.
  • Position an oven rack 6 inches below the broiler and preheat the broiler.
  • Thoroughly drain frozen corn in a colander. Add half of the corn to the skillet with the bacon. Sauté until kernels start to turn golden brown, about 3 to 5 minutes. Stir in garlic, green onions, and jalapenos; cook until vegetables soften and sweeten up, about 3 to 4 minutes. Tilt the pan to drain excess fat, using a paper towel to absorb it.
  • Season with a pinch of salt, a dash of pepper, and a hint of cayenne. Pour in the cream, stir well, and bring to a boil. Mix in the rest of the corn until heated through. Turn off the heat and fold in most of the mozzarella and Monterey Jack cheeses. Gently blend everything together. Sprinkle the remaining cheese on top along with a touch of cayenne.
  • Broil for 5 to 10 minutes until golden brown and heated through. Serve hot.

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