Ba'corn (cheesy bacon corn gratin)

Cook half a pound of bacon in a dry skillet over medium-high, stirring, until almost but not quite crisp, rendering its fat.

Add about half the corn and toast it in the bacon fat until the kernels just turn golden.

Add minced garlic, sliced green onions and two diced jalapenos; cook three or four minutes until softened.

Tilt the pan and blot excess fat with a wadded paper towel held in tongs; season with kosher salt, black pepper and cayenne.

Add heavy cream and bring to a boil; add the rest of the corn and heat through.

Off the heat, stir in mozzarella and Monterey Jack at one to two; top with more cheese and a dusting of cayenne.

Brown in a very hot oven or under a broiler five to ten minutes; serve immediately for stringy cheese; garnish with sliced green onion tops.