Ingredients

• 1 , 8 ounce
• 2 , 16 ounce
• 4 cloves garlic , minced
• 1 bunch green onions , sliced
• 2 jalapenos 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

Instructions

1. 1 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.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 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.
4. 4 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.
5. 5 Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

Nutrition per serving