Bacon Corn Casserole
Crispy bacon, creamy cheese, sweet corn, and a spicy kick. Perfect side or main
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course, PubGrub, Side Dish, Snack
Cuisine Global, Korean
Servings 4
Calories 376 kcal
- 16 oz corn kernels Cut fresh from the cob
- 1/4 lb bacon, chopped Thick slice is great here
- 2 cloves Garlic Minced
- 1/2 ea Sweet onion Medium, Minced
- 1 tsp Ginger Ground
- 1 pinch Kosher Salt
- 1 cup Heavy Cream Full Fat
- 1 oz Provolone Cheese Shred
- 2 ea Jalapeno Peppers Diced, to taste, I used 4
- 2 oz Pepper Jack Cheese Shred
- 1/4 tsp Gochugaru To taste, this stuff is serious
- 1/2 ea Bell Pepper Cored / Diced finely
Preheat oven to 350
Fry off bacon in skillet at medium high, remove and reserve
Drain off all but 1 tbsp of bacon fat
Add onions, jalapeno and saute to translucent (3-5 minutes)
Add corn, bell pepper and saute to golden brown (3-5 minutes)
Add ginger, garlic, saute until fragrant ~ 60 sec
Add seasonings, cream, bring to a boil and stir (1-2 minutes)
Remove from heat, return crumbled bacon, top with mixed cheeses
Bake until browned and bubbling, ~20 minutes
In keeping with the corn theme, I'll serve this with tortilla chips, and an ice cold beer.
DO put a trivet on the serving area, and use hot pads, as that skillet / baker will be branding iron hot.
Calories: 376kcalCarbohydrates: 23gProtein: 9gFat: 29gSaturated Fat: 18gCholesterol: 99mgSodium: 384mgPotassium: 222mgFiber: 2gSugar: 4gVitamin A: 1134IUVitamin C: 3mgCalcium: 205mgIron: 1mg
Keyword Bacon, Cheese, Corn