Spicy Cheesy Corn with Bacon
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This spicy cheesy corn with bacon is a creamy, savory side dish inspired by Korean corn cheese, made with sweet corn, crispy bacon, melty mozzarella, and a spicy gochujang mayo sauce. (You can also try my version of the spicy charred corn with cilantro aioli and cotija!). It’s rich, slightly smoky, and perfectly balanced with heat and sweetness, making it ideal as a side or shareable dip. Whether served alongside grilled meats or scooped with chips, this dish is always a crowd-pleaser. If you love bold corn dishes, try my Mexican street corn pasta salad or these corn ribs for a delicious summer side.
Why You’ll Love This Recipe
- Sweet and spicy – Gochujang adds a balanced heat that complements the natural sweetness of the corn.
- Ultra creamy – Mayo and melted cheese create a rich, scoopable texture.
- Versatile dish – Works as a side, appetizer, or dip for entertaining.
Key Ingredients in This Recipe
- Bacon – I always choose to use thick-cut bacon so that as much bacon fat will render as possible.
- Corn – While I cut kernels off the corn cobs and sauté until tender, frozen corn can be substituted in if needed.
- Gochujang – Gochujang is a Korean fermented chili paste that adds some sweet and savory heat to any dish.
- Mayonnaise – Mayonnaise adds a creamy element to the corn cheese.
- Mozzarella – Shredded mozzarella is added in this side dish as well as on top. It melts into the corn and spicy mayo sauce creating a delicious side. While I typically like to shred my own cheeses, pre-shredded part-skim mozzarella works great in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
After baking, switch the oven to broil for 1–2 minutes to lightly caramelize the cheese on top. This creates a golden, slightly crispy layer that adds texture and enhances the overall flavor without overcooking the corn.
Swaps and Substitutions
- Corn: Use frozen (thawed) or canned (drained) corn if fresh isn’t available.
- Bacon: Substitute with pancetta or omit for a vegetarian version.
- Gochujang: Use sriracha or chili paste for a different style of heat.
- Mozzarella: Swap with Monterey Jack or fontina for similar meltability.
- Mayonnaise: Use Greek yogurt for a lighter option with tang.
How to Make Spicy Cheesy Corn with Bacon (Step-by-Step)
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.
Return the pan to heat then add the corn kernels and sauté until tender, about 5 minutes. Add the white parts of the green onions and continue to cook for an additional 2 minutes.
In a small bowl stir together mayonnaise and gochujang until combined.
Remove the corn to a medium mixing bowl then stir in the mayonnaise mixture, bacon, ¾ of the mozzarella and half the sesame seeds.
Heat oven to 400ºF (200ºC). Top the corn with remaining cheese and bake until the cheese has melted, about 10 minutes. Broil until the cheese is golden brown, about an additional 2 minutes.
Top with the remaining green onion and sesame seeds. Serve immediately while hot.
How to Make Spicy Cheesy Corn with Bacon with Canned Corn
While I prefer using fresh corn kernels cut off the cob and sautéed in the rendered bacon fat for flavor, canned corn or thawed frozen corn can easily be used if needed. To make the swap skip the step of sautéing the corn in the bacon fat and simply stir together the corn with the other ingredients in a mixing bowl before proceeding with the cooking instructions.
How to Serve Spicy Cheesy Corn with Bacon
- As a side: Serve alongside grilled meats like steak, bulgogi, or chicken.
- As a dip: Scoop with tortilla chips or crusty bread while hot and bubbly.
- For gatherings: Serve straight from a cast iron skillet for a rustic presentation.
- With toppings: Finish with extra green onions or sesame seeds for added flavor and texture.
How to Store Spicy Cheesy Corn with Bacon
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm in the oven or skillet until heated through and cheese is melted.
- Freezing: Not recommended, as the creamy sauce may separate.
FAQ – Frequently Asked Questions
Gochujang adds a sweet, savory, and slightly spicy flavor that enhances the richness of the cheese and bacon.
Yes. Prepare the mixture in advance and bake just before serving so the cheese is fresh and melted.
Yes. This recipe works well as a dip and can be served hot with tortilla chips or bread.
No. The spice level is mild to moderate, but it can be adjusted by adding more or less gochujang.
Yes. You can omit the bacon for a vegetarian version without sacrificing the creamy texture.
Other Recipes to Try
If you loved making this globally-inspired spicy cheesy corn recipe, give the following recipes a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Spicy Cheesy Corn with Bacon
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Ingredients:
- ½ pound thick-cut bacon, thinly sliced
- 4 ears of corn, kernels cut off, about 3 cups of corn kernels
- ¼ cup thinly sliced green onions, greens and whites divided
- ¼ cup mayonnaise
- 1 tablespoon gochujang
- 1 cup shredded mozzarella, divided
- 1 teaspoon toasted sesame seeds, divided
Instructions:
- 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.
- Return the pan to heat then add the corn kernels and sauté until tender, about 5 minutes. Add the white parts of the green onions and continue to cook for an additional 2 minutes.
- In a small bowl stir together mayonnaise and gochujang until combined.
- Remove the corn to a medium mixing bowl then stir in the mayonnaise mixture, bacon, ¾ of the mozzarella and half the sesame seeds.
- Heat oven to 400ºF (200ºC). Top the corn with remaining cheese and bake until the cheese has melted, about 10 minutes. Broil until the cheese is golden brown, about an additional 2 minutes.
- Top with the remaining green onion and sesame seeds. Serve immediately while hot.
Notes:
Nutrition:
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Do you broil the whole pot in the oven? If so, what temp?
Yes! I do mine in a cast iron skillet – whatever pan you use just make sure it’s ovenproof. And then just broil on high until the cheese is bubbling and it’s golden brown. Keep an eye on it to make sure it doesn’t burn, but it should be about 2 minutes (can depend on your oven).