Fully Loaded Corn on the Cob

Baked potatoes will be jealous.

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As someone who literally grew up between two cornfields, I love straight-up grilled corn—but I also love an opportunity to be a little extra (especially if it’s an easy add) and this fully-loaded corn on the cob is just that. Grilled corn is rolled in sour cream, cheddar cheese, bacon, and scallions for a maximalist side that will spoil you for regular grilled corn from here on out.

A twist on the popular Mexican street food elote, this fully loaded version features sour cream and mayo instead of the typical Mexican crema, and trades the typical cotija, cilantro, and chili powder for classic baked potato toppings. For me, that’s shredded cheddar, crispy bacon, and lots of scallions, but you could do almost any toppings you wanted. I have dreams of trying a Tex-Mex chili-inspired version with spiced roasted black beans, chopped pickled jalapenos, and colby-jack!

While I don’t typically recommend buying pre-shredded cheese, I actually prefer it for this recipe. Store-bought pre-shredded cheese contains anti-caking agents, which, while undesirable when you’re trying to melt the cheese smoothly into a sauce, can actually be helpful here since they prevent the cheese shreds from clumping and sticking to one another instead of the corn cob. 

Leftover fully loaded corn can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave if you like, or just eat it cold—don’t knock it till you’ve tried it!

Enjoy!

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Fully Loaded Corn on the Cob

(Serves 4)

Prep time: 15 minutes

Total time: 40 minutes

Ingredients

4 oz. bacon (3-4 strips), sliced crosswise into ½” pieces

Vegetable oil, for grill pan

¼ cup mayonnaise

¼ cup sour cream

½ teaspoon kosher salt (I used Diamond Crystal)

4 ears of corn, shucked

¾ cup shredded cheddar cheese

3 scallions (light green parts only), finely sliced

Equipment: large pan, spatula, small plate, spoon, small bowl, large shallow dish/plate, grill or grill pan, tongs, brush

Instructions

1. Arrange bacon pieces in a single flat layer in a large pan. Set over medium-low heat and cook until browned on the bottom and a lot of the fat has rendered, 5-6 minutes.

2. Stir to loosen from the bottom of the pan and flip the pieces, then rearrange in a (semi-neat and even) layer. Continue to cook, stirring every minute or so, until crisp and browned all over, 2-3 minutes more.

3. Remove bacon to a plate and let cool, then break up into smaller pieces if desired. Reserve bacon fat for another use.

4. Heat a grill (or grill pan) over medium-high heat for at least 10 minutes. If using a grill, clean and oil the grates. If using a grill pan, brush lightly with oil.

5. Meanwhile, in a small bowl, mix together mayo, sour cream, and salt. Cover and refrigerate until ready to use.

6. In a large shallow dish or plate, combine cheese, green onion, and cooled cooked bacon. Set aside.

7. Arrange corn on the preheated grill and cook, turning occasionally, until charred on all sides, 6-8 minutes.

8. Remove from heat and brush with sour cream mixture. Roll in the bacon, cheese, and scallion mixture, pressing well to coat. Serve immediately.

Originally posted July 2, 2023. Updated July 17, 2026.