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Corn on the Cob with Bacon and Herbed Butter

(5 Votes)
Updated May 17, 2018
SERVES
12
COOK TIME
3 Hr

Bring home the bacon and wrap some corn on the cob with the smoky flavors that are all the rage today. Our novel-tasting Corn on the Cob with Bacon and Herbed Butter will have everyone smiling from ear to ear!

What You'll Need

  • 6 tablespoons butter, softened
  • 4 garlic cloves, pressed
  • 1/2 teaspoon dried dillweed
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 6 ears fresh corn, husks removed
  • 12 fully cooked slices bacon
  • 1/2 cup chicken broth
  • 1 red bell pepper, chopped

What to Do

  1. In a small bowl, combine butter, garlic, dillweed, black pepper, and salt. Rub butter mixture evenly over ears of corn. Cut each ear in half.
     
  2. Wrap each half with 1 slice of bacon, and secure with wooden toothpicks. Place corn in a single layer in a 5-quart slow cooker (see Note). Add broth and bell pepper.
     
  3. Cover and cook on LOW setting 3 hours or until corn is tender. Remove bacon before serving, if desired.
     

Notes

If all the ears of corn won't fit in a single layer in your slow cooker, it's okay to stack a few; they'll still cook.

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I have not made this yet so I cannot rate it.

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I would like this seasoned corn on the cob and keeping it in a slow cooker would be great for an indoor potluck. The bacon gives it flavor, so I don't care if it's limp, like it is in baked beans.

bnrudy you have a good point there, unless, you buy the fully cooked bacon (already cooked). It's not crisp, so would still be floppy enough to wrap, and would finish "cooking" (altho would still be limp imho) in the crockpot. Not sure I'd want to add the bacon if it's going to be limp even though cooked??

You don't have to crisp bacon all the way to have it fully cooked. As long as it's reached a desired temp (165 degrees) and is no longer pink (raw) it's considered cooked. So instead of frying until crispy, you just undercut the cooking time a little bit.

If the bacon is fully cooked how do you wrap it/

can hardly wait to try it! thanks!

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