Corn Cheese Food

KOREAN CORN CHEESE

Steps:

• Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
• In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
• Spread the mixture evenly into a single layer, then cover with cheese.
• Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
• Sprinkle with the scallions and enjoy while it's hot and cheesy!

YUMMY CHEESY CORN

Steps:

• Melt butter in medium skillet and add corn.
• Add salt and pepper and fry for about 5 minutes.
• Add the cheese and stir until it's nice a melted.
• Serve immediately!
• Ohhhh -- it's soooo good!

BA'CORN CHEESE

Steps:

• 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.

CREAM CHEESE CORN

Steps:

• In medium saucepan, warm corn slightly covered in water to about room temperature.
• DO NOT OVER COOK.
• Drain corn, place back in pan.
• Add butter and cream cheese.
• Cook, stirring over medium heat only until melted, add salt and pepper.
• Pour into serving bowl and sprinkle slight amount of parsley for color.

CHEESY CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

BA'CORN CHEESE CORN

Steps:

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