Back up, baked potatoes.
If Mexican street corn dressed up as a loaded baked potato, it would look like this. Grilled to perfection, slathered in sour cream and mayo and rolled in green onion, bacon, and shredded cheddar cheese, this fully loaded corn on the cob is a summer side dream come true.
Don’t be afraid to go for the char on this corn. The smokiness of those blackened grill marks balances the richness of the sour cream and mayo and the fattiness of the bacon, elevating the corn from a fun over-the-top summer side to an outrageously delicious grill-out classic that people will come back for again and again.
Though I’m usually a fan of shredding my own cheese from a block, this is one place where the preshredded stuff is actually better. Thicker machine-cut cheese shreds will hold their own on the cob better than natural hand-shredded cheese—and on a purely aesthetic note, there’s just something undeniable about the look of the pre-shredded stuff on the corn. It really gives those loaded baked potato vibes.
Smoky sweet corn. Tangy sour cream. And a confetti of shredded cheddar, green onion, and crispy salty bacon. Once you’ve tried corn fully loaded, you won’t be able to go back to just a plain corn on the cob ever again—or a straight loaded baked potato either.
Enjoy!
Fully Loaded Corn on the Cob
(Serves 4)
4 oz. bacon (3-4 strips), cut crosswise into ½-inch pieces
¼ c. mayonnaise
¼ c. sour cream
½ tsp. kosher salt
4 corn cobs, shucked
¼ c. finely shredded cheddar cheese
¼ c. finely chopped green onion
Vegetable oil, for grill pan
Special equipment: grill or grill pan
Method
Arrange bacon in a large metal pan and set over medium heat. Cook until crisp and golden-brown, stirring occasionally, 6-8 minutes. Remove to a plate and cool.
In a small bowl, mix together mayo, sour cream, and salt. Set aside. In a large shallow dish, combine cheese, green onion, and cooled cooked bacon. Set aside.
Preheat grill or grill pan over medium high heat; if using a grill pan, brush lightly with oil. Grill corn, turning occasionally, until charred on all sides, 6-8 minutes.
Remove from heat and brush with sour cream mixture, then roll in bacon, cheese, and green onion mixture. Serve warm.
Originally posted July 2, 2023.
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