Spicy Cheesy Corn with Bacon
This side is inspired by the cheesy corn side dishes I’ve had at Korean barbecue restaurants. Similar to Mexican eloté, the corn is cut off the cob then sautéed in a pan and tossed with a mayonnaise and sambal chili paste mixture, as well as with green onions, cheese and of course the pièce de résistance– bacon. I always choose to use thick-cut bacon so that as much bacon fat will render as possible and love that Farmer John provides an all-natural option!
While this makes for a great side dish it can also be served as a dip! The bubbling and spicy cheesy corn mixture tastes just as great scooped up with some tortilla chips.
½ pound Farmer John All-Natural Bacon, thinly sliced
4 ears of corn, kernels cut off, about 3 cups of corn kernels
¼ cup thinly sliced green onions, divided
2 tablespoons mayonnaise
1 tablespoon sambal oelek
1 cup shredded mozzarella
½ teaspoon toasted sesame seeds
Add the bacon to a medium cast iron pan. Turn the heat up to medium, and sauté, stirring occasionally until the bacon is crispy, about 5 minutes. Using a slotted spoon remove the bacon from the pan to a paper towel-lined plate to drain, reserving 2 teaspoons of the fat in the pan.
Add the corn kernels and sauté until tender, about 5 minutes. Add half the green onions and continue to cook for an additional 2 minutes.
In a small bowl stir together mayonnaise and sambal until combined. Remove the pan from the heat then stir in the mayonnaise mixture.
Heat oven to broil. Top the corn with cheese and broil until the top is bubbling and golden brown, about 2 minutes.
Top with the bacon, sesame seeds and remaining green onions and serve immediately, hot.
Serves 4 as a side.