Ba'corn Cheese Corn

4.8
(76)
58 Reviews
46 Photos

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!

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on August 11, 2024
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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
10
Yield:
1 10-inch skillet
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 (8 ounce) package bacon, chopped

  • 2 (16 ounce) packages frozen sweet corn, thawed

  • 4 cloves garlic, minced

  • 1 bunch green onions, sliced

  • 2 jalapeno peppers, diced, or more to taste

  • 1 pinch salt and freshly ground black pepper to taste

  • 1 pinch cayenne pepper, or to taste

  • 1 cup heavy cream

  • 2 ounces shredded mozzarella cheese

  • 4 ounces shredded Monterey Jack cheese

Directions

  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.

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

  3. 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.

  4. 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.

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

Chef's Notes

You can pan-fry all the corn, or none of it, in the bacon fat in Step 2.

I used frozen corn with great success. If you want to use fresh corn, be sure to blanch it, or pan-fry it first, to take off the raw edge. The broiling step doesn't really cook the casserole, so you want the corn nicely cooked by that point.

You can make this ahead by waiting until serving time to top with cheese and broil. You can also bake this at 475 degrees F (250 degrees C). Feel free to use Cheddar instead of Monterey Jack.

196 home cooks made it!

Nutrition Facts (per serving)

268 Calories
17g Fat
22g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 268
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 47%
Cholesterol 55mg 18%
Sodium 298mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 11g 21%
Vitamin C 12mg 13%
Calcium 168mg 13%
Iron 1mg 6%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.