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!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- 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. 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.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g
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Bashir Omar
[email protected]I'm not a fan of corn, but I loved this recipe! The bacon and cheese really made up for it.
Md Anisul islam Asif
[email protected]This recipe is a great base, but it's also very versatile. I've made it with different types of cheese, different vegetables, and even different meats. It's always delicious.
Anjum Shaukat
[email protected]I followed the recipe exactly but my cornbread topping didn't turn out crispy. I'm not sure what I did wrong.
HKT
[email protected]This recipe was a bit too bland for my taste. I think it would have been better with some more spices.
MD. MAHIM KHAN
[email protected]I made this for a potluck and it was a huge success! Everyone loved it and I got lots of compliments.
Bola Bamidele
[email protected]This is a great recipe for a quick and easy weeknight meal. The cornbread topping adds a lot of flavor and the bacon and cheese make it extra special.
A li
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. The topping was crispy and flavorful, and the corn and bacon filling was creamy and delicious.
David Berka
[email protected]Yum! This recipe was easy to follow and the results were amazing. The cornbread topping was especially good.
Vin Chan
[email protected]This was a great recipe! I've made it twice now and both times it turned out perfect. The bacon and cheese add a lot of flavor and the cornbread topping is the perfect finishing touch.
Jennifer Boakye Mensah
[email protected]I made this last night and it was delicious! I used fresh corn from the garden and it really made a difference. The cornbread topping was also a nice touch.
Sancho Makopolo
[email protected]This recipe was a hit with my family! The combination of bacon, corn, and cheese was perfect, and the cornbread topping added a delicious crunch. I will definitely be making this again.