Recipe By:Chef John

"This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!"

Ingredients
<pre>
    1 (8 ounce) package bacon, chopped
    2 (16 ounce) packages frozen sweet corn, thawed
    4 cloves garlic, minced
    1 bunch green onions, sliced
    2 jalapeno peppers, diced, or more to taste

    1 pinch salt and freshly ground black pepper to taste
    1 pinch cayenne pepper, or to taste
    1 cup heavy cream
    2 ounces shredded mozzarella cheese
    4 ounces shredded Monterey Jack cheese
</pre>

Directions

<p>
Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.

<p>Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

<p>Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
    
<p>Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
    
<p>Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.