Cheesy jalapeno and bacon creamed corn

Cook half a pound of bacon in a dry skillet over medium-high, stirring occasionally, until almost but not quite crisp; most of the fat renders out and everything else cooks in it.

Add about half the corn and toast it in the hot bacon fat until the kernels just take on a little golden brown colour, for extra sweetness and subtle caramely notes. You can toast all of it or none of it.

Add the minced garlic, sliced green onions and a couple of diced jalapenos and cook three or four minutes until the vegetables soften and sweeten.

Push everything to one side, tilt the pan and lift the excess fat out with a wadded paper towel and tongs.

Season with kosher salt, freshly ground black pepper and cayenne and continue on medium-high.

Stir in the heavy cream and bring it to a boil, then dump in the rest of the corn and cook until heated through.

Off the heat, stir in a lot of cheese, one part mozzarella to two parts Monterey Jack.

Finish the top with more cheese and a dusting of cayenne. For stringy, stretchy cheese you have to brown the top and serve immediately.

Brown under a broiler or in a very hot oven five to ten minutes until heated through and the top is well browned.

Garnish with the sliced green onion tops if you have them.