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Cooking corn on the cob with .... salted bacon grease!

ipsedixit Jul 12, 2011 08:11 PM

Take one fresh corn.

Remove husk and silk.

Heat up a small pan (or skillet) with bacon fat and salt it.

(Make sure said pan or skillet will fit the corn you are going to eat.)

Bring up the bacon fat to a nice simmer.

Then take said corn and roll it around the bacon fat.

And, voila, greased corn on the cob!

If KFC can have those gnarly corn on the cob "rotisseries" with the movie-theater like popcorn butter, I can have my homemade greased corn. Natch.

Cheers.

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  1. bushwickgirl RE: ipsedixit Jul 12, 2011 10:23 PM

    With far better flavor than KFC could even dream of.

    1. k
      katecm RE: ipsedixit Jul 13, 2011 10:09 AM

      I read the subject without looking at the poster. I should have known it was you.

      1. w
        wattacetti RE: ipsedixit Jul 13, 2011 05:33 PM

        So not deep fried in bacon fat?

        1 Reply
        1. re: wattacetti
          ipsedixit RE: wattacetti Jul 13, 2011 08:15 PM

          No. Not. Yet.

        2. g
          gordeaux RE: ipsedixit Jul 14, 2011 08:20 AM

          Decent idea.
          My variant will be peeling back the husks(but nor removing them) then removing the silk, slathering the kernels with salted bacon grease, replacing the husks, and throwing it on the grill. I love the roasty/smokey flavor it takes on from the burnt husks.

          1. chowser RE: ipsedixit Jul 14, 2011 02:08 PM

            Wonder if you could grill that corn w/ bacon wrapped around it.

            6 Replies
            1. re: chowser
              sunshine842 RE: chowser Jul 15, 2011 03:21 AM

              probably -- I'd peel the husks back, wrap the ears in bacon, then replace the husks and secure them with a strip of aluminum foil.

              Yowza. This sounds good.

              1. re: sunshine842
                chowser RE: sunshine842 Jul 15, 2011 04:35 AM

                I might have to give it a try. I'm surprised it hasn't shown up as fair food.

                1. re: chowser
                  w
                  wattacetti RE: chowser Jul 15, 2011 05:42 AM

                  Because it's not subsequently fried in bacon fat?

                2. re: sunshine842
                  g
                  gordeaux RE: sunshine842 Jul 15, 2011 06:50 AM

                  You might wind up with steamed bacon that way - just be forewarned if that might not be your thing.

                  1. re: gordeaux
                    sunshine842 RE: gordeaux Jul 15, 2011 09:31 AM

                    I thought about that later on...you could always open it just to crisp up the bacon, too.

                    1. re: sunshine842
                      chowser RE: sunshine842 Jul 15, 2011 09:48 AM

                      You know, not such a new thought--I should have realized. Paula Deen (not surprisingly) has done it.

                      http://www.foodnetwork.com/recipes/pa...

              2. r
                rasputina RE: ipsedixit Jul 15, 2011 06:25 AM

                We just wrap the corn in bacon and tie it on with butchers twine and grill it. YUMM

                1. chicgail RE: ipsedixit Jul 15, 2011 08:40 AM

                  I don't have any bacon grease, but I do have duck fat. Making corn on the cob tonight. What do you think?

                  4 Replies
                  1. re: chicgail
                    w
                    wattacetti RE: chicgail Jul 15, 2011 10:14 AM

                    It's good fat, and I've used duck fat interchangeably with butter, so why not?

                    1. re: chicgail
                      Asumnuthin RE: chicgail Jul 15, 2011 11:11 AM

                      I think...
                      I wish I was invited for dinner :-)

                      1. re: Asumnuthin
                        chicgail RE: Asumnuthin Jul 15, 2011 11:30 AM

                        Come on by! Everybody's welcome.

                      2. re: chicgail
                        ipsedixit RE: chicgail Jul 15, 2011 08:11 PM

                        Absolutely.

                        I would've done duck fat, but only had pork on hand.

                      3. chef chicklet RE: ipsedixit Jul 15, 2011 10:36 AM

                        Sheer Genius. I currently roll the cut little cobbies in butter, lime juice, cilantro, mint, cumin and chile powders. You are my hero!

                        1. TrishUntrapped RE: ipsedixit Jul 15, 2011 11:15 AM

                          I applaud your ingenuity. But there seems to be a lot of overkill on the "everything is better with bacon" philosophy out there.

                          Personally, I don't think fresh corn is better slathered in bacon grease. I think it is deliciousness itself when cooked right with a little butter and salt and it's natural corniness shines through.

                          1 Reply
                          1. re: TrishUntrapped
                            chowser RE: TrishUntrapped Jul 15, 2011 11:20 AM

                            It's good that way. But, I've also cooked up bacon and sauteed cut corn in it and it's been wonderful.

                          2. b
                            bobcam90 RE: ipsedixit Jul 15, 2011 11:42 AM

                            Am I missing something here? Isn't "salted bacon grease" redundant? Isn't bacon grease by its very nature salted?

                            1. r
                              ricepad RE: ipsedixit Jul 15, 2011 11:49 AM

                              Not only did my stomach growl when I read the title of this thread, I think I actually gained a pound or two!

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