Not my recipe but I modified it in a few ways. INGREDIENTS 12 strips bacon 2 (11 oz) cans whole kernel sweet corn, drained 2 jalapeno, seeded and minced (if you like it spicier leave the seeds) 8 oz cream cheese, softened 2 cup mozzarella cheese, shredded ½ teaspoon salt Dash of cayenne pepper (to taste more if you like it) 1/8 cup fresh basil, chopped Parmesan cheese, to taste 1.5 Tbsp paprika. (smoked if you like it) In a cast iron skillet, cook the bacon over low heat until slightly crispy. Take the bacon out and dice it up and then drain off all but enough grease to grease the pan with later. Combine all other ingredients in a bowl, except for 1/4 of the bacon and 1/2 a cup of the cheese, and mix them up (seasoning to taste) then stir in about 3/4 of the bacon. Dump everything in the cast iron skillet and even it out then top the ingredients with the remaining bacon and cheese. Next time I do this I will probably add some shopped green onions to the top also.
