Heat a large pot of water over high heat. Once boiling, add corn cobs and boil for 4 minutes. Remove from water and drain.

Remove kernels from cob. You should have about 2 cups.

Place small cast-iron skillet in the oven; preheat the oven to broil.

Heat a large saute pan over high heat. Add the butter and bacon and cook until browned and very crisp.

Add the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to brown.

Add the garlic and half of the scallions, sweetened condensed milk, mayo and 1/2 c. of the mozzarella and cook until the cheese is melted

Using a pot holder, grab your skillet from under the broiler and pour in the corn mixture.

Sprinkle 1/4 c. mozzarella over the top and set under the broiler until golden brown.

Garnish with the remaining scallions. Say Grace and enjoy!!