Ba'corn Cheese Corn

Name: Ba'corn Cheese Corn
Prep time: 15 min
Cook time: 25 min
Yield: 10 servings
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

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 10 servings

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!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Lunch

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 10

Difficulty Medium

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 268

% Daily Value*

Total Fat 17g 22%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 298mg 13%

Total Carbohydrate 21.9g 8%

Dietary Fiber 2.8g 10%

Total Sugars 3.8g

Protein 10.6g 21%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

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.

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.