Spicy Cheesy Corn with Bacon

Korean corn cheese with bacon and scallions.

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.

Course Appetizer

Cuisine Korean

Prep Time 10

Cook Time 10

Servings

Calories 502kcal

Author Kylie Mazon-Chambers

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

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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.

Video

Notes

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.

Nutrition