Lending from the Mexican street corn recipes where the parmesan is rolled in cheese, this takes it one step further with the smokey bacon and parmesan combo!
Method:
Start this BBQ corn recipe by steaming the corn. If you’re making this a BBQ corn on the cob recipe and want to do the whole thing on the BBQ, you can wrap the grilled corn in foil and place on the BBQ (alternatively you can steam or oven cook your corn for 20 mins to quicken it up!)
Cook the British bacon on the BBQ. The streaky bacon cooks fast so keep an eye on it – but for this recipe you want it extra crispy!
Once the bacon’s cooked, chop it very finely into crispy bacon bits so it becomes a bacon crumb.
In the meantime, cover a plate with parmesan and the crispy bacon bits.
Combine a bit of gochujang paste with butter and our Rich & Creamy Mayonnaise then brush your crispy grilled corn with it and return to the BBQ until it’s nicely charred.
Rub the corn with extra butter and with a squeeze of lime and then roll it in the parmesan and bacon.
Top the corn with any of the leftover parmesan and crispy bacon bits then top with chopped spring onions.
Ingredients:
1 pack of The Jolly Hog Double Smoked British Streaky Bacon
2 corn on the cobs (per person)
20g butter
Tracklements Rich & Creamy Mayonnaise
1 tbsp of Gochujang
Spring onions
20g parmesan
Coriander
Limes
