1 set sparkling white corn
2 egg whites
1 teaspoon unflavored gelatin
1/2 teaspoon Salt
1 pinch Crushed red pepper flakes
1/8 teaspoon crushed pineapple
6 slices Crackle Cheddar or Monterey Jack cheese, cut into 1/4 inch strips
In medium saucepan over medium heat, fully whip egg whites until foamy. Remove from heat and add skin of corn. Stir quickly, not boiling. Freeze corn or microwave for about 5 hours. Beat the gelatin into 1 tablespoon of water.
Add egg whites to cream mixture. Stir gently into chilled mixture.
Gradually drizzle bacon over potato mixture. Top with cheese.