Skillet Baked Bacon Garlic Cheesy Corn

~My best friend Cathy had gushed about a dish she had at a Korean or Japanese place; sweet corn kernels set in a baking dish smothered in cheese. I figured how hard could it be? I started with a béchamel base and added cheese and more cheese. Much like mac and cheese, most of the cheese should be soft cheeses that melt easily and should also include some sharper flavors as well. I used a variety of cheeses I had on hand. As you can see by the list below, much like mac and cheese, this is also a great way of using up leftover cheese.

I opted for a skillet for simplicity’s sake (and also to avoid washing another pot or pan). It’s definitely an easy to please side dish and could also be used as a chunky dip as well. When I made this the other night, I considered using crostini or pita chips. But in the end, I opted for celery sticks for a slightly healthier vessel.

Ingredients:

fresh corn kernels from 5 cobs

4 slices bacon- sliced

3 garlic cloves- smashed

3 cups mix of grated cheeses (Jarlsberg, Mozzarella, Sharp Cheddar, Aged Cheddar, Champagne Cheddar, Cojito, and Jack Cheese)

1 ½ tbsp tapioca starch

2/3 cup whole milk

½ tsp nutmeg

fresh ground pepper

salt (optional)

Directions:

1. Preheat oven to 400 degrees.
2. Set skillet over medium high heat. Add bacon and cook until translucent. Add garlic and let sizzle until fragrant (about 10 seconds).
3. Tilt skillet slightly so oil pools towards one side of pan. Add starch to oil and quickly whisk so the starch is thoroughly dissolved. Reduce heat to medium and slowly whisk in milk.
4. Whisk in 2 cups of cheese.  Add nutmeg and pepper.
5. Mix in corn. Taste and add a pinch of salt if necessary (it really depends on the your choice of cheese).
6. Place skillet in middle of oven. Bake for 20min.
7. Remove from oven and top with remaining cheese. Place into oven and bake for another 5-10min until cheese has melted.
8. Serve immediately.