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–+ servings

Bacon Corn Casserole

Crispy bacon, creamy cheese, sweet corn, and a spicy kick. Perfect side or main
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course, PubGrub, Side Dish, Snack
Cuisine: Global, Korean
Calories: 376
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350
  2. Fry off bacon in skillet at medium high, remove and reserve
  3. Drain off all but 1 tbsp of bacon fat
  4. Add onions, jalapeno and saute to translucent (3-5 minutes)
  5. Add corn, bell pepper and saute to golden brown (3-5 minutes)
  6. Add ginger, garlic, saute until fragrant ~ 60 sec
  7. Add seasonings, cream, bring to a boil and stir (1-2 minutes)
  8. Remove from heat, return crumbled bacon, top with mixed cheeses
  9. Bake until browned and bubbling, ~20 minutes

Nutrition

Calories: 376kcalCarbohydrates: 23gProtein: 9gFat: 29gSaturated Fat: 18gCholesterol: 99mgSodium: 384mgPotassium: 222mgFiber: 2gSugar: 4gVitamin A: 1134IUVitamin C: 3mgCalcium: 205mgIron: 1mg

Notes

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.

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