How To Make Ba’corn Cheese Corn
This cheese corn is a Korean-inspired recipe that is not only loaded with corn and various cheeses but is also studded with bits of savory bacon.
Serves:
Ingredients
- 8ozbacon,chopped
- 32ozfrozen sweet corn,thawed
- 4garlic cloves,minced
- 1bunchgreen onions,sliced
- 2jalapeno peppers,diced, or more to taste
- 1pinchsalt and freshly ground black pepper,to taste
- 1pinchcayenne pepper,or to taste
- 1cupheavy cream
- 2ozmozzarella cheese,shredded
- 4ozMonterey Jack Cheese,shredded
Instructions
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Cook bacon in a 10-inch cast iron skillet over medium-high heat for 7 to 8 minutes, stirring occasionally, until almost crisp and fat is rendered.
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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 ½ of the corn to the skillet with the bacon. Cook and stir for 3 to 5 minutes until kernels just start to turn golden brown.
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Add garlic, green onions, and jalapenos; cook for 3 to 4 minutes or until vegetables start to soften and sweeten up. 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 ⅔ of the mozzarella and Monterey Jack cheese.
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Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
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Broil for 5 to 10 minutes until heated through and top is browned. Serve immediately.
Nutrition
- Calories: 321.32kcal
- Fat: 23.90g
- Saturated Fat: 11.84g
- Trans Fat: 0.04g
- Monounsaturated Fat: 8.29g
- Polyunsaturated Fat: 2.39g
- Carbohydrates: 19.56g
- Fiber: 2.22g
- Sugar: 7.08g
- Protein: 10.63g
- Cholesterol: 62.71mg
- Sodium: 297.92mg
- Calcium: 146.35mg
- Potassium: 364.49mg
- Iron: 0.86mg
- Vitamin A: 149.50µg
- Vitamin C: 12.14mg
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