Ba'corn Cheese Corn

Ingredients

• (8 ounce) packagebacon, chopped
• (16 ounce) packagesfrozen sweet corn, thawed
• bunch green onions, slice d
• jalapeño chile peppers, diced, or more to taste
• clove sgarlic, minced
• pinch salt and freshly ground black pepper, or to taste
• pinch cayenne pepper, or to taste
• cup heavy cream
• ounce sshredded Monterey Jack cheese, divided
• ounce sshredded mozzarella cheese, divided

Instructions

1. Cook bacon in a 10 inch cast iron skillet over medium high heat, stirring occasionally, until almost crisp and fat rendered, 7 to 8 minutes.
2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. Thoroughly drain thawed corn in a colander. Add ½ corn to the skillet with bacon; cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add green onions, jalapeños, and garlic; cook until vegetables start to soften and sweeten, 3 to 4 minutes. Tilt skillet; drain off some fat, using a paper towel to soak it up.
4. Season vegetables with salt, black pepper, and cayenne pepper; stir in cream and bring to a boil. Stir in remaining ½ corn; cook until heated through. Off heat, stir in about ⅔ each Monterey Jack and mozzarella cheeses to combine; top with remaining ⅓ each Monterey Jack and mozzarella cheeses and pinch cayenne pepper.
5. Broil in the preheated oven until heated through and top is browned, 5 to 10 minutes.