2 cups Birds Eye Super Sweet Corn (330 g), cooked according to package instructions and drained
¼ cup green onion (35 g), plus more for garnish
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons mayonnaise
½ cup sour cream (120 mL)
2 cups shredded pepper jack cheese (200 g), divided
¼ cup white corn tortilla chips (10 g), crushed
Nutrition Info
Calories 398
Fat 28g
Carbs 21g
Fiber 8g
Sugar 3g
Protein 17g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
In a large cast iron skillet over medium heat, cook the bacon until it is fully cooked and crispy, 3–4 minutes. Remove from the pan and let cool, then crumble.
3. Step
Add the garlic to the pan and cook for about 1 minute, or until lightly browned and fragrant. Remove the pan from the heat.
4. Step
Add the Birds Eye Super Sweet Corn, crumbled bacon, green onions, salt, black pepper, mayonnaise, sour cream, and 1½ cups of pepper Jack cheese to the pan with the garlic and stir well to combine. Spread in an even layer and smooth the surface.
5. Step
Transfer the pan to the oven and bake for 10 minutes, or until the corn mixture is completely heated through and bubbling in the center. Remove the pan from the oven.
6. Step
Turn the broiler on high.
7. Step
Top the baked corn mixture with the remaining ½ cup of pepper Jack cheese and the crushed tortilla chips.
8. Step
Place the pan under the broiler for 1–3 minutes, or until the cheese is bubbling and slightly browned.
9. Step
Garnish the corn skillet with sliced green onions and serve immediately.
