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

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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. With far better flavor than KFC could even dream of.

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

      1. So not deep fried in bacon fat?

        1 Reply
        1. re: wattacetti

          No. Not. Yet.

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

            6 Replies
            1. re: chowser

              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

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

                1. re: chowser

                  Because it's not subsequently fried in bacon fat?

                2. re: sunshine842

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

                  1. re: gordeaux

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

                    1. re: sunshine842

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

                1. 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

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

                    1. re: chicgail

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

                      1. re: Asumnuthin

                        Come on by! Everybody's welcome.

                      2. re: chicgail

                        Absolutely.

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

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

                        1. 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

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

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

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