NOT MAC BUT CORN CHEESE

I stumbled across this brilliant Korean spin off from Mac n Cheese, one spoonful in and it was a winner dinner with my gang!  Gorgeous creamy cheese sauce, peppered with crispy sweetcure bacon, fresh red Serrano jalapeños and grilled corn off the cob with the ultimate cheese pull!

Prep time 20 minutes / Cooking time 15 minutes

Ingredients 

(serves 4)

4 corns on the cob

4 rashers sweetcure bacon unsmoked

1 red Serrano chilli fine diced

50g butter

50g flour

400ml - 600ml full fat creamy milk

100ml double cream

1 pinch Himalayan sea salt 

1 pinch white pepper

200g cheddar grated

100g Parmesan Reggiano finely grated

100g mozzarella grated

50g fontina optional

Bring a pan of water to a rolling simmer, season the water with sea salt, add the corn on the cobs and simmer for around 15 minutes until the corn is tender, drain and remove the cobs, leave to once side to slightly cool, then carve off the corn from the kernel and reserve to one side while you make the bechamel sauce.

In a cast iron skillet or hob to oven casserole dish melt the butter then add the flour and stir to combine, add 400ml of the milk and whisk until smooth, add the cream and leave to gently bubble away meanwhile heat a skillet medium hot add a glug of olive oil then the chopped bacon and sear until crispy, add the chopped Serrano chilli and the corn stir to combine.

Back to the bechamel sauce, add all the cheeses but only half of the Parmesan, stir in until melted, if the sauce is too thick add a little of the reserved milk to loosen, next add the sweet corn mixture and mix, top the dish with the remaining Parmesan cheese and bake in the oven for 15 minutes until bubbling and browned off, serve immediately.