Corn and Bacon Dip

I’ve had enough of covid, my apt complex and the general feeling of being in prison. Usually whence I feel constrained, confined, and in general restricted, I find a good friend, we find a good bar and restaurant and take a rather Hedonistic view of life, for a few hours.

Well, that’s not happening… So the next best thing is food porn. Whilst browsing the take away menu of my favorite Korean BBQ shop, I stumble upon a side dish of Bacon Cheese, and Corn. My first thought is, “Will they deliver to NJ?” The second is “Hmm, Corn is in season, I have bacon, I have Cheese… QUICK, FATMAN!, TO THE KITCHEN..”

I’ll do this as a casserole, but just for that RogueChef twist, I’ll use my 8″ cast iron baker.

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
Course Appetizer, Main Course, PubGrub, Side Dish, Snack
Cuisine Global, Korean
Servings 4
Calories 376 kcal

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

Instructions
 

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

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.

Nutrition

Calories: 376kcalCarbohydrates: 23gProtein: 9gFat: 29gSaturated Fat: 18gCholesterol: 99mgSodium: 384mgPotassium: 222mgFiber: 2gSugar: 4gVitamin A: 1134IUVitamin C: 3mgCalcium: 205mgIron: 1mg
Keyword Bacon, Cheese, Corn
Tried this recipe?Let us know how it was!

  Filed under: Asian, Baked, Cast Iron, Cultural-Misappropriation, Fried, Korean, Pub Food, Quick

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