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Ba'corn Cheese Corn

Rated as 4.74 out of 5 Stars

"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!"
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40 m servings 268
Original recipe yields 10 servings (1 10-inch skillet)


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


  • Chef's Notes:
  • You can pan-fry all the corn, or none of it, in the bacon fat in step 2.
  • I used frozen corn with great success. If you want to use fresh corn, be sure to blanch it, or pan-fry it first, to take off the raw edge. The broiling step doesn't really cook the casserole, so you want the corn nicely cooked by that point.
  • You can make this ahead by waiting until serving time to top with cheese and broil. You can also bake this at 475 degrees F (250 degrees C). Feel free to Cheddar instead of Monterey Jack.

Nutrition Facts

Per Serving: 268 calories; 17 21.9 10.6 54 298 Full nutrition

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Read all reviews 39
  1. 54 Ratings

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Most helpful positive review

My mother watches the latest Allrecipes and FoodWishes videos on Youtube every week. She sent me this one and said, "I want you to make it!" Chef John's Ba'corn didn't disappoint. So yummy. We a...

Most helpful critical review

I thought it was a really weird combination of ingredients. We did not care for it.

Most helpful
Most positive
Least positive

My mother watches the latest Allrecipes and FoodWishes videos on Youtube every week. She sent me this one and said, "I want you to make it!" Chef John's Ba'corn didn't disappoint. So yummy. We a...

Loved this yummy dish! Followed recipe but cut in half for 5 servings. Hubby loved so much he had seconds and then had some for breakfast the next day. Very filling and bacon-y, would be great f...

Spot on perfection! Kudos Chef... I went heavier on the bacon but I do on almost all those dishes that call for it. This dish would be killer with anything BBQ as a side. This one is keeper ...

Very easy and tastes great..

I will never feel the same way about corn! This dish had a rockin' party in my mouth. Chef, I couldn't go light on this one. 6 oz of sweetened condensed milk perfectly complimented the jalopeno...

Really yummy I added chicken for a one pan dinner

I made this to use as a side dish for some grilled sandwiches I was planning on making. I couldn't stop eating the corn and never got around to making the sandwiches!!!

Awesome my family loved it!!!

Really good as a side dish. Next time I will add a little less cream and a little more bacon.