Step 1

Start by cooking your bacon to a nice crispy texture. I like to cook mine in the oven, it is easy and create snice evenly cooked bacon pieces. You can accomplish this by baking at 350° F for about 15-20 minutes. Keep an eye on it, every bacon slice cooks differently so be sure not to burn them.

Step 2

When the bacon is done, chop into bite sized pieces and set aside.

Step 3

In a skillet, over medium heat, combine the corn and butter and cook until the corn has thawed and the butter has melted. If you are using frozen corn, this will take 3-5 minutes. If you are using fresh or canned corn, it will take 2-3 minutes. (NOTE: If you have an oven safe skillet, use that. If not, you will need an additional oven safe baking dish for this recipe as well.)

Step 4

Next, add in the sugar, salt, and pepper. Stir together to combine.

Step 5

Then, mix in the heavy cream, scallions, and green chilies. Stir to combine ingredients well.

Step 6

Let the heavy cream thicken over medium heat for about 6-8 minutes.

Step 7

After that, add in cooked chopped bacon pieces and 3/4 of the shredded cheese. Stir together until the cheese has melted.

Step 8

Then, top the creamed corn with the remaining cheese and place the entire skillet (if oven safe) into the oven. If needed, transfer the corn mixture to an oven safe baking dish at this time.

Step 9

Proceed to broil on high for about 5 minutes or until the cheese has melted and become slightly browned.

Step 10

Garnish with some more sliced scallions and serve. Enjoy!