Potatoes Romanoff - This Didn't Stay in Vegas

I would not have guessed this bacon-studded “cheese corn” is a popular bar snack in Korea, although it does make sense, since this really would be amazing with a cold beer. I’m guessing that American soldiers might have had something to do with the creation of this amazing amalgamation, but nevertheless, this stuff is pure bacon-y, creamy, cheesy, corny decadence…and this is the light version.

The original recipe uses a combination of mayonnaise and sweetened condensed milk (which I still can’t fully wrap my head around), but we’re going with heavy cream here, for a less sweet, less oily approach. This may be the first time in my career that I’ve “lightened up” a recipe by adding a cup of heavy cream.

I used frozen corn with great success, but if you did want to use fresh corn, be sure to blanch it, or panfry it first, to take off the raw edge. The broiling step really doesn’t cook the casserole, but rather just browns the cheese on top, and so we want everything nicely cooked by that point. Either way, I really do hope you give this delicious, and apparently Korean twist on creamed corn a try soon. Enjoy!

Ingredients for one 10-inch skillet:

8 ounces bacon

2 pounds sweet corn, very well drained

4 cloves garlic, minced

1 bunch green onion, sliced

2 or 3 jalapeno peppers, diced

salt, freshly ground black pepper, and cayenne to taste

1 cup heavy cream

2 ounces mozzarella cheese

4 ounces Monterey Jack cheese, or cheddar

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