225g bacon, chopped
500g frozen or fresh sweet corn
4 cloves garlic, minced
1 bunch spring onions, sliced
2 jalapeno 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 double cream
50g shredded mozzarella cheese
Today is thanksgiving - and what better way celebrate it then cooking a Turkey with some slutty side. Admitadly we had ours with a steak but this side dish may have stolen the show. This has to be up there with one of the favourite dishes we have made super slutty , super rich , super cheesy and the best thing about it is it counts as one of your five a day!
Slut this up to the max with more cheese.
Cook bacon in a 10-inch cast iron pan 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 grill.
Add 1/2 of the corn to the pan 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 cheddar. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
Grill until heated through and top is browned, 5 to 10 minutes. Serve immediately.