Ba’corn Cheese Corn

Ba’corn Cheese Corn 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

Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 40 mins

    SERVING : 10

    YIELD : 1 10-inch skillet

Instructions Checklist
  • 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.

    Advertisement
  • 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. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.

  • Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

Per Serving: 268 calories; protein 10.6g; carbohydrates 21.9g; fat 17g; cholesterol 54.5mg; sodium 297.9mg.