Skillet Bacon Cob, exclusively Skirt in the Kitchen
I can’t imagine warm weather, hot summers, picnics under the park trees, wiener roasts, family gatherings without there being ears of corn roasted, grilled, cooked, or the corn cut from the cob to put into other dishes for outdoor dining and backyard eating.
For home cooking, for four people, this might be the route that you can take, something easy and something that will give the corn a great outdoor flavor even though it’s cooked in the house with an electric skillet. I did this on a covered porch because I prefer cooking outside. There’s no fuss with this method. You can use any electric skillet, I just happen to have a vintage skillet that is an oldie but a goodie. It never lets me down.
What’s your favorite type of corn–speckled, solid white, all yellow ? I’m “either or” because I like any, as long as the corn is of good quality, and sweet.
The bacon stays on better if the wrap is started at an angle.
I like a good smoked bacon for this. I suggest having a cut of bacon that is not too thick so that the corn cooks evenly and thoroughly. Therefore, the kernels under the bacon are not steamed, but are of a grilled flavor and texture.
Put the corn in a heated skillet without oil; the bacon will do the job. Have the temperature gauge set at 260º the entire time. Don’t raise the heat. Let this cook, covered, with the vent open at all times for approximately 45 minutes. You might need to go over a few more minutes, but turn the corn every now and then, then put the lid back on the skillet each time.
There’s no need for seasonings, to season the corn even before the bacon is wrapped around the corn ears because of the bacon doing the seasoning on its own. The bacon will also supply the salt for the corn. 
Keep turning the corn, on all sides, to get the coloring and grilled flavors from the bacon that that is expected.
corn ears
Leave a Reply