We read of serving bacon bits with corn on the cob. It sounded good. We wanted to take it one step further: infusing the taste of bacon right into the corn. That would require cooking the corn with bacon. So we bought a bunch of corn on the cob and started experimenting.
We wanted the taste of the bacon to steep into the corn, maybe with hickory smoked bacon so that we would have a slight smoked flavor. We were concerned about getting the flavor without adding two much bacon grease to the corn. So we decided to try it three ways.
First, we layered a strip of uncooked bacon on the corn and cooked the two together. We expected it would be too greasy and that it would be hard to completely cook the bacon but it would be our baseline. For the next trial, we used partially cooked bacon and for the next, fully cooked.
As expected, the trial with the uncooked bacon was too greasy and we had trouble getting the bacon fully cooked.
Fully cooked bacon worked best. We cooked the corn wrapped in aluminum foil with two strips—not one–of bacon for 30 minutes at 425 degrees. (You can bake this on the grill. Because the grill is hotter, about 20 minutes will be right.) The steam from the corn drew the flavor from the bacon and since most of the grease had been extracted in the cooking of the bacon, it wasn’t greasy. This made for some very interesting, succulent corn. Our testers called it “a subtle, smoky flavor”.
Our corn didn’t have a strong bacon flavor but the flavor was noticeable and good. We served the corn with butter as you traditionally do and with sour cream. We snipped extra cooked bacon into bits along with a few chives and served them on the side.
Bacon Roast Corn on the Cob is a little indulgent but very good.