Bay Corn

Colorful and creamy, cheesy corn casserole with bacon, chives, bell pepper and jalapeño.



  • 3 strips Applewood Smoked bacon- ½” strips
  • 2 Tbsp. chopped red onion
  • 4 Tbsp. chopped bell pepper
  • 1 jalapeño seeded and chopped
  • 4 ears of corn - shucked, silk removed and kernels cut off ear
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. sweetened condensed milk
  • 1/3 cup shredded mozzarella
  • Zest of 1/2 lime
  • Juice of 1 lime
  • 1 Tbsp. chopped chives
  • Salt & pepper to taste

Method of Preparation

In a bowl mix together mayonnaise, condensed milk, lime zest, lime juice and salt & pepper.

Render the bacon over medium heat until crisp (6-8 minutes) and remove from pan. In the remaining bacon fat, sauté the onion, bell pepper and jalapeno for about 3 minutes. Add the corn to the pan and cook for another 3 minutes. Add the mayonnaise mixture and cook for another minute. Add half of the shredded mozzarella and stir until nicely melted, check seasoning.

Transfer the corn mixture to a small casserole dish and top with the remaining mozzarella.

Set oven to convection broil level 1 (550 F°) and place dish on the second-tier rack.

Broil for 2 minutes until cheese is lightly browned. Top with bacon and chives.

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