Ingredients
8ozbacon,chopped
32ozfrozen sweet corn,thawed
4garlic cloves,minced
1bunchgreen onions,sliced
2jalapeno peppers,diced, or more to taste
1pinchsalt and freshly ground black pepper,to taste
1pinchcayenne pepper,or to taste
1cupheavy cream
2ozmozzarella cheese,shredded
4ozMonterey Jack Cheese,shredded
Preparation
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.
