salt, freshly ground black pepper, and cayenne to taste
1 cup heavy cream
2 ounces mozzarella cheese
4 ounces Monterey Jack cheese, or cheddar
Instructions
1. Cook the Bacon
Add the bacon to a dry skillet over medium-high heat.
Cook, stirring occasionally, until it is almost but not quite crisp. The rendered fat will be used for subsequent cooking.
2. Prepare and Toast Corn
Ensure the corn is ready (freshly shaved or thawed/drained).
Once the bacon is almost crisp, add about half of the corn to the hot bacon fat.
Lightly toast the corn, stirring, until the kernels start to take on a golden-brown color, enhancing their sweetness and developing caramelly notes.
3. Sauté Vegetables
Add the minced garlic, sliced green onions (mostly the light and white parts), and diced jalapeño peppers to the pan.
Stir everything together and cook for about three to four minutes until the vegetables soften and sweeten up.
Optional: If there is excessive bacon fat, you may remove it by pushing the ingredients to one side of the pan and absorbing the oil with a paper towel and tongs.
4. Season and Simmer
Season the mixture with kosher salt, freshly ground black pepper, and cayenne pepper. Stir to combine.
Pour in the heavy cream and stir until the mixture comes to a boil.
Add the rest of the corn and continue stirring until it is heated through.
5. Incorporate Cheese and Finish
Turn off the heat and stir in a generous amount of cheese (e.g., 1 part Mozzarella to 2 parts Monterey Jack).
Transfer the mixture to an oven-safe dish (or continue in the pan if it is oven-safe).
Finish the top with more cheese.
Place the dish into a very hot oven or preferably under a broiler for about five to ten minutes, or until everything is heated through and the top is beautifully browned.
6. Garnish and Serve
Garnish with the darker green parts of the sliced green onions.
For stringy, stretchy cheese, serve immediately after browning the top. If allowed to sit, the cheese will dissolve into a creamy sauce.
Serve hot, warm, or at room temperature. The dish will be looser when hot but will thicken as it cools.
