The last thing we want to do is add dairy and sugar to our diet. But, when you can’t resist the smell of roasting corn on the grill, this recipe will satisfy your craving without making you feel guilty! Ba’corn Cheese Corn is a great healthy alternative to regular corn on the cob that’s loaded with butter and cheese. The ingredients are simple: yellow corn kernels, vegetable oil, salt, pepper and nutritional yeast. This dish only takes minutes in the oven for a delicious side dish or appetizer that pairs well with any main course!
prep: 15 mins cook: 25 mins total: 40 mins Servings: 10 Yield: 1 10-inch skillet
4 ounces shredded Monterey Jack cheese
1 bunch green onions, sliced
2 (16 ounce) packages frozen sweet corn, thawed
1 (8 ounce) package bacon, chopped
1 cup heavy cream
2 jalapeno peppers, diced, or more to taste
1 pinch salt and freshly ground black pepper to taste
4 cloves garlic, minced
2 ounces shredded mozzarella cheese
1 pinch cayenne pepper, or to taste
Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
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 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. 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 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
Per Serving: 268 calories; protein 10.6g; carbohydrates 21.9g; fat 17g; cholesterol 54.5mg; sodium 297.9mg.