CORN SKILLET RECIPES RECIPES

Steps:

• Preheat the oven to 400°F (200°C).
• 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.
• Add the garlic to the pan and cook for about 1 minute, or until lightly browned and fragrant. Remove the pan from the heat.
• 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.
• 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.
• Turn the broiler on high.
• Top the baked corn mixture with the remaining ½ cup of pepper Jack cheese and the crushed tortilla chips.
• Place the pan under the broiler for 1–3 minutes, or until the cheese is bubbling and slightly browned.
• Garnish the corn skillet with sliced green onions and serve immediately.
• Enjoy!

Steps:

• Shuck 6 ears of corn and remove the silk. Slice the kernels off the cob: Lay each ear on a cutting board and cut down the side of the cob to remove the kernels. Rotate the cob so the flat (cut) end is against the board and continue cutting and rotating (3 3/4 to 4 1/2 cups kernels).
• Dice 4 ounces pancetta, if needed. Finely grate 2 ounces Pecorino Romano cheese (about 1 packed cup).
• Heat 1 tablespoon olive oil in a large skillet, preferably cast iron, over medium heat until shimmering. Add the pancetta and sauté until crispy, browned, and the fat has rendered, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
• Add the corn kernels to the pan, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and cook, stirring occasionally, until crisp tender, about 2 minutes.
• Remove the skillet from the heat. Add the pancetta and half of the cheese and stir to combine. Make 6 small wells in the corn mixture. Crack an egg into each well. Cover (a sheet pan or the lid of a Dutch oven works well) and return the skillet to medium-low heat.
• Cook, rotating the pan as needed so that the eggs cook evenly, until the whites are set and the yolks are to your desired doneness, 8 to 12 minutes (check on it a few times). The eggs should still jiggle in the centers when you gently shake the pan.
• Top with the remaining cheese and several more grinds of black pepper. Tear 5 large fresh basil leaves into bite-sized pieces, scatter over the skillet, and serve.