Ba'Corn

I grew up eating a similar dish to this and I was so glad that I made this for a side dish. Dr. Sweetpea raved about how good it turned out. Definitely a keeper for us and it'll be a great side dish with Korean food! 

 Ba'Corn

(Source: Food Network and The Bun Shop)

2 tablespoons unsalted butter

2 strips bacon, chopped

1/2 jalapeno, seeded and minced

2 cups canned sweet corn

Kosher salt and freshly ground black pepper

1 clove garlic, minced

2 scallions, thinly sliced

2 tablespoons condensed milk

2 tablespoons mayonnaise

1/2 cup mozzarella cheese

Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil. Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. With a towel, grab your hot skillet from the broiler and carefully pour in the corn-cheese mixture. Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining scallions.