When you think of camp classics, there are a few things that always make the list:
- Apple crumble
But there is also one other meal (snack? side?) that should definitely be included:
- Loaded corn
Why? It’s tasty, simple and the topping options are completely endless. Also, loading up the cobs usually involves some kind of cheese, which elevates it to ‘instant winner’ status.
It’s the sort of food that anyone can eat, from toddlers to old-timers, and it works for pretty much any time of day. Nobody needs cutlery to eat corn cobs and they probably don’t even need a plate, but they might need a napkin once they’re done. We’ll leave that up to you.
Then there’s the fact that loaded corn cobs don’t require a lot of fancy equipment or a pastry chef’s degree. All you really need is a heat source, a griddle pan, and some foil (also your corn and toppings, but we think that’s kind of obvious).
So, let’s make it easy, shall we? Here is our team’s version of cheesy loaded corn.
Cheesy Loaded Corn
Cooking Time: 20 minutes
- 3 corn cobs (microwaveable options can be used for convenience)
- 2 tbsp butter, divided
- 3 rashers of bacon, diced
- 1/2 cup grated Parmesan cheese
- 1/3 cup spicy mayo
- A small bunch of chives, finely chopped
- Heat source (we used a portable gas cooker)
- Cast iron pan
- Serving plate
- Prior to cooking, prepare the corn by cutting, removing the silk, and wrapping each cob in foil.
- Split the butter into two cubes, each approximately 1 tablespoon.
- Place a cast iron frypan over medium-high heat and add 1 tablespoon of butter. Allow it to melt and begin to bubble.
- Add the bacon to the pan and cook it to your preferred level of crispiness. If you desire a very crispy texture, the bacon can remain in the pan throughout the cooking process. Otherwise, cook for approximately 5 minutes, removing the bacon from the pan halfway through step 6.
- Add the foil-wrapped corn cobs to the pan and cook, turning them frequently, for approximately 10 minutes.
- Remove the corn from the foil and place them directly on the pan. Add the remaining 1 tablespoon of butter and rub it over the corn to help the grilling process. Continuously turn the corn until it reaches an appealing color and a buttery glaze. Once done, transfer the corn to a plate.
- Sprinkle the grated Parmesan cheese and garnish with bacon. Generously dollop spicy mayo on top and garnish with finely chopped chives. Extra cheese is always good, so go wild!
P.S. If you try this recipe, or even if you don’t, we have some very important questions:
- What’s the weirdest thing you’ve ever topped your corn with?
- Is our combo good or is yours better?