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Bacon Cheddar Corn on the Cob 30 June, 2017 | Appetizers & Sides

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  • 6 slices bacon
  • 4 ears of corn, shucked
  • 1 cup shredded extra-sharp white cheddar cheese
  • 2 tablespoons mayonnaise
  • 1 teaspoon garlic salt
  • 1 teaspoon chile powder (optional)


Stack the bacon slices and cut in half lengthwise, then cut crosswise into ½-inch pieces. In a large sauté pan set over medium-high heat, sauté bacon until crisp. Use a slotted spoon to transfer to paper towels. Blot off the excess grease and finely chop. Combine with shredded cheese on a dinner plate.

Bring a large pot of water to a boil. Add the corn and boil until kernels are tender, about 3 minutes. Drain and allow to cool for a few minutes until easy to handle. Alternatively, grill the corn over a medium-hot grill, turning occasionally, until kernels are tender, about 8 minutes.

Coat each corn with a heaping teaspoon of mayonnaise, sprinkle lightly with garlic salt, then roll in the bacon-cheddar cheese mixture, pressing lightly to help it adhere. Sprinkle with chile powder if you like, and serve.

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