Ba’corn Cheese Corn Recipe

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.

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 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.

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.

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.

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

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