Bacon Wrapped Mini Corn Cobs

30
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"This is a great appetizer that disappears in no time. So easy to put together and they are great for entertaining or to bring to potluck dinners. These do not reheat well so serve immediately or serve cold."

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (42.2 g)
  • Calories 178.1
  • Total Fat - 6.9 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 16.8 mg
  • Sodium - 262.3 mg
  • Total Carbohydrate - 21.4 g
  • Dietary Fiber - 3 g
  • Sugars - 0 g
  • Protein - 7.7 g
  • Calcium - 5.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Drain the corn cobs and toss them in a bowl with the smoked paprika.

Step 2

Cut the bacon slices in half and wrap around corn cobs. (You can skewer these with a toothpick if you like but I find the sides where the toothpicks come out of don’t crisp up as nicely)

Step 3

Place the wrapped corn cobs in a non-stick skillet, with the tail end of the bacon down to seal as it cooks.

Step 4

Cook over medium-high heat until the bacon edge has cooked itself onto the corn cob.

Step 5

Carefully turn and continue to cook until all sides are crispy.

Step 6

Remove from skillet and place on paper towel lined plate to collect the extra grease.

Step 7

Allow to cool about ten minutes then sprinkle with the Parmesan cheese and dried oregano making sure you rub the oregano between your fingers to release its flavour.

Step 8

Enjoy!

Tips & Variations


No special items needed.

Related

Mary

These bitty bites are surely a crowd pleaser. For our Halloween table, we christened them Mummy Fingers to general merriment, but they would work any time of year. Be sure your package of bacon is a full 16 ounces, or you'll run short as you wrap the cobs (as I did with my 12 ounce package) and count on 16-18 mini cobs in a can. We ordinarily prefer thick-cut bacon, but the thin-cut wraps and cooks better here

review by:
(2 Nov 2014)