Bacon Wrapped Mini Corn Cobs
August 31, 2014
Categories: Snacks, Vegetables, Corn, Appetizers, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Ladies Luncheon, New Years, Picnic, Potluck, Regional Holiday, Summer, Thanksgiving, Winter, Electric Skillet, Skillet, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices, Herbs, Spring more
"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."
- 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
Drain the corn cobs and toss them in a bowl with the smoked paprika.
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)
Place the wrapped corn cobs in a non-stick skillet, with the tail end of the bacon down to seal as it cooks.
Cook over medium-high heat until the bacon edge has cooked itself onto the corn cob.
Carefully turn and continue to cook until all sides are crispy.
Remove from skillet and place on paper towel lined plate to collect the extra grease.
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.
Tips & Variations
No special items needed.