Tuesday, July 2, 2019

Ba’corn Cheese Corn –Korean Bar Food at its Finest

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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32 comments:

Unknown said...

This is very close to a korean dish called corn cheese. You can find it on korean chef Maangchi's website, which includes chewy rice cakes. And yes, it uses mayonnaise.

G said...

Outstanding! Just in time for the 4th.

IndyRose said...

This could make a whole meal as is for me and hubby, but to be fair the addition of a layer of potatoes at the bottom of the skillet would do the job for a main dish.

bburkie55 said...

Chef John, do you know the ratio of mayonnaise to sweetened condensed milk in the original recipe? I figure I would try making this both ways. Thanks

Gnominator said...

It’s like a Korean skillet version of Mexican street corn! I’m thinking hash brown potatoes would be a fun option to try, too—ba’tater!

C. L. Freire said...

I absolutely LOVE watching your vids. Such a fan! And THIS literally spoke to me. I'm so going to make this. Thank you for being awesome.

Pat said...

I like cooking frozen sweet corn in butter and adding cooked bacon it's my favorite way to eat corn or was lol this looks better :) think i'm going to cook the corn in butter though ad bacon at the end and sweat the jalopeno,garlic then ad the cream reduce it abit turn off heat and ad the cheese then broil the whole nine yards. looks like a great twist though on corn and bacon Chef thx another great idea that's edible !

Ami said...

Making this tomorrow night, only without the jalapeno and adding some colby jack and some nice, melty gouda. I'll let you know how it turns out!

auntiedoni96744@gmail.com said...

OH MY GOSH!!! MUST_TRY_THIS_DISH!!!
Big mahalo, thank you Chef John. This recipe will get cooked up and go with us to our 4th of July potluck BBQ; I am certain that it will be the first dish wiped clean over any other ;)
ALOHA,
Auntie Doni at My Kitchen In The Middle Of The Desert

Unknown said...

Chef John,
I just wanted to say thank you for sharing your great recipes. I have tried a number of them, and they are all fantastic. I have a question. When you do any of your baking, is it in a standard or convection oven? And are the bake times and temperatures based on a standard or convection oven?
Thank you so much again.
Stephen Anderson

Unknown said...

Chef John, how do you think crème fraîche would work here? You sold me on it long ago and now I often use it in place of milk/heavy cream.

Equinox said...

just made this for our 4th of July supper. You were right, this is an amazing tasting corn dish! I will be making this for every party we have from now on!

Pro tip for other cooks out there' if you don't want your Jalapeno's to roast your face off, cut them in 1/2 long-wise and use a spoon to make sure you scrape out ALL the white ribbing from the pith, then soak them in cold water for about 10 or more minutes and rinse.

Unknown said...

Gross! This will surely make you fat, fat, fat. Ned

Unknown said...

I cant wait to try this one!

Unknown said...

I made this yesterday & it was good. I will be be fixing it again. Great job, sir!
You mention it's optimized for a 10 inch skillet, but 2 pounds of corn (thawed & drained) filled my 12 inch skillet pretty close to the rim. If I'd used a 10 inch it would've been very difficult to stir the contents once subsequent ingredients were added.

Nate Reid said...

I made this for our 4th of July BBQ and it was extremely well received. I kept hearing comments ranging from "That corn dish is sooo good" to "I want to take a bath in that corn".
Thanks Chef John! Super delicious recipe. We also made your Ping Gai Chicken and your Million Dollar Dip recipes and they did not disappoint.

Unknown said...

What perfect timing you have. We got invited to a 4th BBQ and asked to bring a side dish. Total of 4 families and two of them immediately asked for the recipe. I told them it was an old family secret and I couldn't share ---- just kidding. I provided the recipe transcribed from your great video AND, of course, a link to your blog. Thank you again for the many wonderful recipes you have provided over the years!

Jeff Wilson said...

Another great dish! Thanks, John!

Wife and I tried it out, but of course tweaked it a bit to suit our tastes. First of which consisted of bumping up (way up) the bacon component, and continued with replacing most of the heavy cream w/ mayo and a dollop of sour cream.

We used fresh corn off the cob and some extra-hot Hatch green chile instead of jalapenos.

Heaven!

JC Roth said...

Dear Chef John,

Would substituting milk for the cream change this too much?

Thank you!

Unknown said...

Made this as a side for BBQ ribs over the 4th holliday. This was excellent and my guests devoured it. Chef John is the master.

Unknown said...

Made this. It was super delish! Thanks Chef.

Timmeh said...

Will be making this tonight, man it looks AMAZING!

Timmeh said...

This looks AMAZING...will be making tonight!

Deana said...

I LOVE your voice!

Unknown said...

Just made it. It was amazing. Thank you for the recipe. I'm sure it's something I'll make often.

Pat said...

k made this was really good only thing i did was drain off the bacon fat to use later and added butter instead um cause butter a food group for me lol was very good Thx Chef :)

matthew youngberg said...

So good! I used 12 oz. of bacon and a can of chipotle peppers instead of the jalapeño. Poured the adobo sauce in with the cream and used white cheddar and parmigiana. Served it with cottage fries so you could put some on top.

Gripper99 said...

Wow. I used 2 charred, peeled and minced poblanos instead of jalapeños and added a couple seeded and lightly “squeezed” to dry minced tomatoes and served this corn at taco night tonight. I had guys scraping the pan after dinner for 3rds and didn’t have any left to put away. Delicious in a way I wouldn’t have predicted. Not overly bacon-y at all (which wouldn’t bad of course.) Is the key the caramelization of the corn? Simply delicious. Thank you Chef John!

Bonnie said...

I’m pretty sensitive to spicy hot foods. I’m going to try using 6oz of pepper jack in place of the jalapeños and mozzarella.
Hopefully, that will give the dish a little heat without feeling the burn.

AlexKeyWest said...

Chef John double dips on a 3 lb. blob od cheese, corn, and bacon.

JoyMarie said...

Chef John... This looks sooooooo good. Can't wait to spring it on the hubby!!! You RAWK!!!

MateFrio said...

I added hominy and really liked the added texture\taste.