When I heard that National Corn on the Cob Day was approaching, I knew that the family would celebrate by going all out with this loaded version. I guess I’ve been on a bacon kick lately? Corn…Donuts? Let’s face it…IT WORKS! Again, bacon makes everything better, right? Well, when in doubt, I always add it! 🙂

This loaded corn on the cob is a must try for your next cookout or wannabe cooking out dinner. It’s sure to be a supporting star to whoever your leading character may be. It’s fun, messy and unbelievably delicious! 🙂 It combines cream cheese, jalapenos, green onions, parmesan cheese and of course, bacon!

HOW TO MAKE CORN ON THE COB

Let’s begin by prepping our fixins’! Fry 6 strips of thick cut bacon until cooked through. Oh how the smell of bacon cooking brightens my day! Be sure to place them over a paper towel to soak up the excess grease and then chop them to create bacon bits. I prefer big bits! Your choice! Continue by slicing 4 whole green onions and them combine them with your chopped bacon bits. Let’s deseed and chop 1 jalapeno into a small dice and then stir them into 1 cup of whipped cream cheese along with 1/8 tsp. of kosher salt and 1/8 tsp. coarse black pepper.

Let’s prep the corn by pulling down the husks and stripping the silk off of 6 ears of corn.  Return the husks and place them in cold water for 10 minutes. Remove from the water and place (husks included) on a medium heated grill for about 15 minutes. Be sure to turn them every them every 5 minutes. You can also strip the corn of the silks and the husks and just boil them for about 15 minutes if you’re not interested in fussing with your grill. I get it! Sometimes I get that “no muss, no fuss” feeling too. However, if you’re already prepped for an entire cookout, just toss ’em on there!

Now remove your corn from either the grill or the pot and allow to cool for a couple minutes. You make sure that they’re cool enough to handle yet still warm enough to dress. Lather each cob with 2 T. of the cream cheese mixture, about 1/4 – 1/3 cup of bacon-onion mixture and then 2 T. of shredded parmesan cheese. Now admire their beauty! Happy National Corn on the Cob Day guys!!  Say Grace and enjoy!

LOOKING FOR MORE CORN RECIPES? BE SURE TO TRY MY FRIED CORN AND FRIED CORN DIP!!

Corn on the Cob...LOADED!!

Felesha Bell

When it doubt, make it LOADED!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 6

Ingredients

  

1x2x3x

• 6 ears of corn grilled or boiled
• 6 thick cut bacon strips chopped
• 4 whole green onions sliced
• 1 jalapeno deseeded and diced
• 8 oz. whipped cream cheese
• 1/8 tsp. kosher salt
• 1/8 tsp. coarse black pepper
• 1 cup parmesan cheese shredded

Instructions

 

• Fry 6 strips of thick cut bacon in a skillet until cooked through.
• Place them on a paper towel to soak up the excess grease and then chop them to create bacon bits.
• Slice 4 whole green onions and them combine them with your chopped bacon bits.
• Deseed and chop 1 jalapeno into a small dice and then stir them into whipped cream cheese along with kosher salt and coarse black pepper.
• Pull down the husks and strip the silk off of 6 ears of corn.
• Return the husks and place them in cold water for 10 minutes.
• Remove from the water and place (husks included) on a medium heated grill for about 15 minutes, turning them every 5 minutes.
• Remove the corn from either the grill or the pot and allow to cool for a couple minutes.
• Dress each cob with 2 T. of the cream cheese mixture, about 1/4 - 1/3 cup of bacon-onion mixture and then 2 T. of shredded parmesan cheese. Say Grace and enjoy!

Notes

If you prefer to boil the corn....here's how to make The Best Boiled Corn!

1 stick butter

1 cup milk

Fill a pot halfway with water and bring to a boil. Add the butter, milk and corn. Reduce heat. Simmer for about 15 minutes. Remove the corn and continue with the recipe.

Tried this recipe?Let us know how it was!