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.
Bacon and diced ham make it even more substantial while adding a slightly smoky finish. You will want to eat more than you should and make it again and again.
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.
