Chef John lightens up this Korean bar food favorite but keeps the signature stringy, broiled cheesy top that makes this corn and bacon gratin so fun to eat.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
268 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
Step 5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Ingredients
1 cup heavy cream
4 cloves garlic, minced
2 ounces shredded mozzarella cheese
1 pinch cayenne pepper, or to taste
1 bunch green onions, sliced
1 pinch salt and freshly ground black pepper to taste
