Name: Cheesy bacon corncobs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 4 large corncobs, husks and silks removed; 9.20 gm extra virgin olive oil; 4 middle bacon rashers, finely chopped; 2 green onions, thinly sliced; 1 garlic clove, crushed; 82.50 ml parmesan, coarsely grated; 187.50 ml mozzarella, coarsely grated

Cheesy bacon corncobs

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Elevate corn on the cob with this irresistible recipe.

Ingredients:

4 large corncobs, husks and silks removed
9.20 gm extra virgin olive oil
4 middle bacon rashers, finely chopped
2 green onions, thinly sliced
1 garlic clove, crushed
82.50 ml parmesan, coarsely grated
187.50 ml mozzarella, coarsely grated

Instructions:

Halve each corncob. Boil corn in a large saucepan for 5 minutes until tender. Drain well.
Heat oil in a frying pan over medium heat. Cook bacon, stirring occasionally, until golden and crisp, about 5 minutes. Add onion and garlic, cook for 1 more minute, then remove from heat and let cool for 5 minutes.
Preheat oven to 200C/180C fan-forced. Arrange corn on a baking tray lined with baking paper. Mix bacon, parmesan, and mozzarella in a bowl, then generously top the corncobs with the cheesy mixture. Sprinkle with pepper before baking.
Bake until cheese is melted and golden. Let stand for 2 minutes before serving.

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