Kansas City Cheesy Corn pairs well with barbecue

Corn on the cob is probably one of the greatest of great summer foods, but it’s not particularly filling unless you eat the whole dozen yourself. This cheesy corn recipe, conversely, will fuel you up fast.

Based on an iconic side dish that’s one of the most popular dishes at Jack Stack Barbecue in Kansas City, Missouri, it’s as hearty as it is decadent because of the addition of two kinds of pork and two different cheeses.

Called cheesy corn, it’s exactly what you’d expect from a city that’s known for serving up some of the nation’s best barbecue — a creamy, crowd-pleasing side that’s a marriage of two summer faves, mac ‘n cheese and fresh corn.

While you do have to turn on the stove to make this, it’s only for a few minutes. It can be served hot or at room temperature. I think my son even ate it cold, it’s so good.

Kansas City Cheesy Corn

2 slices bacon

3 cups corn kernels cut from cobs (from 4 or 5 ears) 1 (4-ounce) ham steak, cut into ½-inch pieces

1 cup whole milk

8 ounces cream cheese

1 teaspoon granulated garlic ½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground red (cayenne) pepper, or more to taste

6 ounces cheddar cheese, shredded, divided use

Adjust rack 6 inches from broiler element and heat broiler.

Cook bacon in large saucepan over medium heart until crispy, 5 to 7 minutes. Add corn, ham, milk, cream cheese, garlic, salt, pepper and cayenne to saucepan, breaking up cream cheese with rubber spatula.

Cook, stirring occasionally until cream cheese is melted and mixture just begins to bubble at edges of saucepan, 8 to 10 minutes. (It will be liquid-y.)

Turn off heat, stir in 1 cup cheddar until melted, about 30 seconds. Transfer corn mixture to 1 ½-quart broiler-safe baking dish and top with remaining ½ cup cheddar. Broil until cheese is spotty brown, about 3 minutes.

Makes 6 to 8 servings. Recipe adapted from Cook’s Country.