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Corn on the Cob...LOADED!!

Felesha Bell
When it doubt, make it LOADED!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6


  • 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


  • 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!


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.
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