This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
Ingredients
- bacon: 1 pack (8 ounce pack, chopped)
- frozen sweet corn: 2 packages (16 ounce packages, thawed)
- garlic: 4 clove (minced)
- bunch green onions: 1 piece (sliced)
- Jalapeno peppers: 2 piece (diced, to taste)
- pinch salt and freshly ground black pepper: 1 piece (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- heavy cream: 1 cup
- ounces shredded mozzarella cheese: 2 piece
- ounces shredded Monterey Jack cheese: 4 piece
Metric Conversion
Stages of cooking
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Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
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Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
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Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
