If you happen to be in Kansas City, most locals will tell you that Jack Stack Barbecue is the best (although a few will vehemently disagree and send you to Arthur Bryant's, Joes Kansas City Barbecue, Smokehouse BBQ, LC's, or Gates to name a few), and since Kansas City is famous for their barbecue (and steaks), that's a pretty good recommendation. The burnt ends are great, and the baby back ribs almost melt in your mouth. The big problem is choosing the sides. While the Hickory Pit Beans are good, and also the coleslaw, one of the best and most unique sides is the cheesy baked corn. The following version of Almost Jack Stack Cheesy Baked Corn is similar (but even better) to the original served at Jack Stack, but it can be made quickly at home. Serve it with your favorite grilled steaks – or whatever you happen to be grilling – or barbecued ribs. It can be made ahead and reheated, so if you're having guests, part of the work will already be done.

The microwave makes quick work of the sauce, and since the corn calls for a little bit of ham, it's a great recipe to use up those bits of ham that are often lurking in the refrigerator. If you plan to be away for several hours, you can place the ingredients in the slow cooker, stir well, and let cook 3-4 hours on low. If you have extra time, and fresh corn on the cob is available, cut it off of the cobs (about 8 medium), and place the corn in a microwaveable bowl; add a little water, cover with plastic wrap, and microwave five minutes. Then use it according to the recipe directions.

8 Servings

1 8 oz. package softened cream cheese
2 cups shredded cheddar jack cheese
3/4 cup milk
1 teaspoon Tabasco pepper sauce
1 clove garlic, finely minced

4 ounces lean ham, finely diced
1 pound frozen corn

1. Preheat oven to 350°.
2. Place the cream cheese, cheddar jack cheese, milk, Tabasco, and garlic in a microwaveable container.
3. Microwave 2 minutes; remove from the microwave and stir.
4. Microwave an additional 2-3 minutes or until the cheeses are melted.
5. Stir well and add the corn.
6. Transfer the mixture to a 2-3 quart baking dish.
7. Bake 35-50 minutes, or until brown and bubbly.

Amount Per Serving
Calories 299 Calories from Fat 191
Percent Total Calories From: Fat 64% Protein 18% Carb. 18%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 13 g
Cholesterol 70 mg
Sodium 422 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 0 g
Protein 14 g

Vitamin A 17% Vitamin C 12% Calcium 0% Iron 5%