Smokehouse Street Corn with Bacon-Cheddar Crumble

Allergens

Bacon, Dairy (cheddar cheese)

Ingredients

• 6 ears of corn, husked and cleaned
• 4 slices of thick
• cut bacon, chopped
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter, melted
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, finely chopped (optional)
• Lime wedges for serving (optional)

Instructions

1. Preheat your grill or smoker to medium heat (350°F/180°C).
2. In a small skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel lined plate and let cool.
3. In a bowl, mix together the shredded cheddar cheese with the cooked bacon. Set aside.
4. Brush the corn ears with melted butter and season with smoked paprika, chili powder, salt, and pepper.
5. Place the corn on the grill or smoker, turning occasionally until slightly charred and tender, about 10 12 minutes.
6. Remove the corn from the grill and let it cool for a minute. Roll each ear of corn in the bacon cheddar crumble to coat evenly.
7. Return the corn to the grill or smoker for an additional 2 3 minutes until the crumble is slightly melted and crispy.
8. Remove from heat, let cool for a minute, then cut off the ears into individual servings. Top with cilantro and serve with lime wedges on the side.

Chef’s Insight

The smoky flavors of the paprika and chili powder complement the richness of bacon and cheese, creating a perfect balance of textures and tastes.

Notes

Enjoy this sizzling and smoky BBQ Smokehouse Street Corn with friends and family for an unforgettable culinary experience.