Spicy bacon-wrapped corn

Name: Spicy bacon-wrapped corn
Ingredients: 4 corn cobs; 1000 ml water; 1 teaspoon salt; 40 g butter; 40 g Parmesan; 1 teaspoon chili flakes; 4 slices country ham or bacon; 10 g Parmesan for serving; 1/4 teaspoon chili flakes for serving; 200 g brine-pickled cucumbers

Appetizers - Spicy bacon-wrapped corn by Marcheta C. - Recipia

The slices of ham wrapped around the cobs are the unusual part of this spicy bacon-wrapped corn, which turns out tender, with browned edges from the oven. I serve it hot, with Parmesan and chili flakes, and the brine-pickled cucumbers cut through the saltiness of the ham. For the corn, I choose cobs with plump kernels that are still juicy. Prep: 15 minutes. Cook: 35 minutes. Total time: 50 minutes. Servings: 4. Approximately 280 kcal and 13 g protein per serving.

Ingredients

4 corn cobs
1000 ml water
1 teaspoon salt
40 g butter
40 g Parmesan
1 teaspoon chili flakes
4 slices country ham or bacon
10 g Parmesan for serving
1/4 teaspoon chili flakes for serving
200 g brine-pickled cucumbers

Preparation

1. Remove the husks and silk from the cobs. Put them in the pressure cooker with 1000 ml water and 1 teaspoon salt. Cook for 20 minutes, until the kernels are tender. 2. Drain the corn, discarding the cooking water. 3. Brush each cob with butter. Sprinkle the Parmesan and chili flakes over the top, then wrap each one in a slice of ham or bacon. 4. Arrange the cobs in a baking dish and bake at 200°C for 15 minutes, until the ham is browned. Serve hot, with pickled cucumbers and the Parmesan and chili flakes set aside for serving.

Notes

The cooked corn keeps in the refrigerator in a closed container for up to 3 days, though the ham loses some of its crispness. Serve brine-pickled cucumbers on the side, as they go well with the salty ham. Country ham can be replaced with bacon, and Parmesan contains dairy. Choose cobs with plump, closely packed kernels and no shriveled patches; very thick ones may need to boil longer. If the ham is already salty, taste a little before adding more salt at the table. Leave a little space between the cobs in the baking dish so the slices brown all over.