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Ba'corn (Cheesy Bacon Corn Gratin) - Food Wishes

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07:24   |   Jul 02, 2019

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Ba'corn (Cheesy Bacon Corn Gratin) - Food Wishes
Ba'corn (Cheesy Bacon Corn Gratin) - Food Wishes thumb Ba'corn (Cheesy Bacon Corn Gratin) - Food Wishes thumb Ba'corn (Cheesy Bacon Corn Gratin) - Food Wishes thumb

Transcription

  • hello this is chef john from food wishes calm with bay corn that's right if you
  • like bacon and you like corn you are absolutely gonna love this cheesy
  • jalapeno and bacon spike creamed corn which I'm officially presenting as a
  • side dish but truth be told I actually ate this all by itself and it really was
  • magnificent so I think next to like a salad this would be a great main course
  • also and by the way other than the bacon this is pretty much a vegetarian dish so
  • with that let's go ahead and get started by adding a half a pound of bacon to
  • this dry skillet which is over medium-high heat and the first thing
  • we're gonna want to do here is cook this stirring occasionally until it's almost
  • but not quite cooked crisp and as you'll see most of the fats gonna render out
  • which we will then use to cook our other ingredients in and if there's one thing
  • I know about other ingredients is they're cooking them in bacon fat is
  • almost always a great idea so like I said we'll go ahead and cook our bacon
  • until almost crisp and while we're waiting for that to happen let's go
  • ahead and talk corn and this is one of those recipes that will work equally
  • well whether you shave these kernels off fresh corn or just thaw and drain some
  • frozen corn like I'm doing here in fact if it's early in the season the frozen
  • corn might actually work better since they'll be a little sweeter but either
  • way we're gonna need about two pounds and then what we'll do once our bacon is
  • almost but not quite crisp is go ahead and add about half of our corn in which
  • we will then lightly toast in this hot bacon fat and of course since I love to
  • give you options for this step you could add all the corn or none of the corn but
  • I like to split the difference and toast some of it just to provide a little
  • extra sweetness and bring out some of those subtle caramel II notes but anyway
  • you decide but personally like I said I like to do about half and cook it until
  • those kernels just start to take on a little golden brown color and then once
  • that happens we'll go ahead and introduce the rest of our vegetation
  • including a whole bunch of minced garlic as well as some sliced green onions
  • mostly the light and white parts and we can save those darker green parts to
  • garnish later and then for some beautiful bittersweet heat we will toss
  • in a couple diced jalapeno peppers and stir all this together and then what we
  • should do is cook this for about three or four minutes
  • or until those veggies start to soften and Sweeden up oh and you may have
  • noticed I didn't drain off any of that bacon fat when we cook the bacon okay I
  • wanted to make sure we had plenty to saute all the rest of the stuff which we
  • definitely did which means we can probably get rid of some of that fat now
  • if we want and a great trick for doing that while we're cooking with stuff
  • still in the pan is to just sort of push everything off to one side and then by
  • simply taking a wadded up paper towel and some tongs we can tilt the pan which
  • will have the excess oil running to that end where it can be quickly and easily
  • absorbed so feel free to do that at any point during the cooking process and
  • then the other thing we can do while our veggies are cooking is go ahead and add
  • our seasonings which will include some kosher salt some freshly ground black
  • pepper and of course the obligatory shakes of cayenne and we'll go ahead and
  • stir all that in and we'll continue on medium-high until we think our veggies
  • have cooked long enough at which point we'll go ahead and introduce our heavy
  • cream and by the way the recipe which inspired this actually uses mayonnaise
  • and sweetened condensed milk instead of cream which seemed a little overly rich
  • for me and what's the word I'm looking for insane so it sounds kind of funny to
  • say but we are actually doing a lighter version by using heavy cream but anyway
  • we'll go ahead and stir that in and wait for it to come to a boil and then once
  • that happens we'll go ahead and dump in the rest of our corn and we'll continue
  • stirring at cooking until we're sure that's all heated through and then once
  • we're positive that's happen what we'll do is turn off the heat and stir in a
  • lot of cheese and I'm going with one part mozzarella to two parts Monterey
  • Jack although as usual please use whatever cheese as you want
  • I mean you are after all the Jason Bourne of this cheesy Bay corn but the
  • original recipe just uses mozzarella so I thought I would semi honor that with
  • the addition of some Monterey Jack which is kind of like mozzarella only has a
  • little more flavor but regardless of what you use we'll go ahead and stir
  • that in and then let me give you a little heads up here one thing I learned
  • about this recipe is that if you want the cheese all nice and stringy and
  • stretchy you have to brown the top and serve this
  • immediately because if you wait like an hour like I did you will not experience
  • the same effect is your about to see but anyway whether you wait
  • or do it right away we're gonna go ahead and finish the top of cheese before
  • browning it and here you can see me doing this very intricate pattern that I
  • thought would look super cool but as you're about to see once it was brown
  • you could not tell I did this so yes this was a complete waste of time but
  • you know what I regret nothing I mean come on we got to try things even if
  • they don't end up working ok the attempt is still heroic so I went ahead and
  • cheesed the top and then finished up with one last dusting of cayenne and
  • that's it once that said we'll go ahead and pop that in a very hot oven or
  • preferably under a broiler for about five to ten minutes or until everything
  • is heated through and the top is beautifully browned and hopefully
  • looking a little something like this which I think looks amazing and really
  • doesn't need a garnish but if we have some of those green onion tops around we
  • might as well slice those up and throw them on besides it's a proven scientific
  • fact that eating raw onions even a small amount helps prevent disease so keep
  • that in mind if you're one of these I don't like onions people I mean you
  • should still do it for your family and that's it our bake horn is done and
  • ready to enjoy probably as a side dish but I didn't actually have any other
  • food to serve next to this so I just went ahead and ate this all by itself
  • and it really was fantastic oh and like I said if you let this sit that cheese
  • loses all its trina's and it basically just sort of dissolves into the cream to
  • form one of the best cheesy sauces you've ever had and of course all that
  • bacon and jalapeno don't hurt in fact I'm going to switch to a spoon so I can
  • get more of that stuff and every single ingredient in this from the cheese to
  • the green onions to our peppers and bacon are just absolutely perfect
  • pairings with sweet corn I mean it really does not get much better than
  • this so basically this is my new all-time favorite creamed corn recipe oh
  • and by the way if it's still piping hot the texture is going to be fairly loose
  • but has this cools it will thicken up which will make this even more side-dish
  • like and this stuff would be perfect serve room temperature at a picnic or a
  • barbecue but anyway that's it a little something we call baked corn and by week
  • all I mean of course the bun shop in LA calls it that
  • which is where the original recipe that inspired this is from but anyway clever
  • names aside this is a beautiful delicious and easy to make corn side
  • dish that's equally amazing hot warm or room temp which is why I really do hope
  • you give it a try soon so head over to food whooshes calm for all the
  • ingredient amounts of more info as usual and as always enjoy
  • you

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Description

Learn how to make Ba’corn! Inspired by The Bun Shop in LA’s famous Corn Cheese, this creamy corn casserole is a perfect side dish for any and all cookouts or barbecues. Visit https://foodwishes.blogspot.com/2019/07/bacorn.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing Ba’corn recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”