Ingredients
6 slices bacon
4 ears corn, shucked
1 cup extra-sharp white cheddar cheese shredded
2 tablespoons mayonnaise
1 teaspoon garlic salt
Optional Ingredients
1 teaspoon chili powder
Directions
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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.
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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.
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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.
- Tags
- Pork Sides Vegetables
