Griddled Corn and Bacon

Blue Ribbon-Corn-Photo by Steve Hill
Steve Hill
  • Yield: 4-6 servings


8 corn cobs
1pound bacon, cubed


  1. Boil corn until fully cooked then shock in cold water. Using a knife, remove the kernels from the corn.
  2. In a large cast iron skillet over medium heat, griddle your bacon until desired crispness.
  3. Using a slotted spoon, remove bacon and rest on plate with paper towel to absorb excess fat.
  4. Pour off the excess fat in the pan, reserving 2 tablespoons rendered bacon fat to cook the corn.
  5. Add the corn to the bacon fat and sauté over medium heat until heated through, about 1 minute. Toss with bacon and serve warm.

Recipe Courtesy of Blue Ribbon Fried Chicken

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