Ba'corn Cheese Corn

Chef John lightens up this ba'corn cheese corn recipe, keeping the signature stringy, broiled, cheesy top of this Korean bar food favorite gratin.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 268 Calories

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
• 4 ounces shredded Monterey Jack cheese
• 1 (8 ounce) package bacon, chopped
• 2 (16 ounce) packages frozen sweet corn, thawed
• 2 jalapeno peppers, diced, or more to taste

Recipe Instructions

Step 1

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

Step 2

Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat rendered, 7 to 8 minutes.

Step 3

Thoroughly drain thawed corn in a colander. Add ½ corn to the skillet with bacon; cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add green onions, jalapeños, and garlic; cook until vegetables start to soften and sweeten, 3 to 4 minutes. Tilt skillet; drain off some fat, using a paper towel to soak it up.

Step 4

Season vegetables with salt, black pepper, and cayenne pepper; stir in cream and bring to a boil. Stir in remaining ½ corn; cook until heated through. Off heat, stir in about ⅔ each Monterey Jack and mozzarella cheeses to combine; top with remaining ⅓ each Monterey Jack and mozzarella cheeses and pinch cayenne pepper.

Step 5

Broil in the preheated oven until heated through and top is browned, 5 to 10 minutes.