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Grilled Corn with Bacon and La Tur by Chef JJ Johnson

This cheese and bacon covered corn is the ultimate summer barbecue staple! Chef JJ Johnson, founder of NYC restaurant FieldTrip, has put a twist on the classic grilled corn recipe by adding a savory step. For this dish, he utilizes Benton’s Smoked Bacon, a crispy and mouthwatering selection that adds a touch of rich smokiness to the sweetness of the corn, which is easily complemented by the buttery creaminess of the La Tur cheese. Not unlike traditional Mexican elotes, this cheesy, bacon-coated corn is ideal as an on-the-go picnic snack or a main course.

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preparation & ingredients

6 slices Benton’s Smoked Bacon

6 ears Corn, husked

1 tsp. Kosher salt

1/2 tsp. Smoked paprika

6 Scallions, white and light green parts, sliced

1 ea. Murray’s La Tur

3 Tbsp. Murray’s Italian EVOO, divided

1/2 tsp. Chili powder

1/2 tsp. Black pepper

Fry bacon until very crisp, let drain on paper towel and then chop into small bits. Cream the cheese in a small bowl with a spatula until soft and malleable, then set aside.
Heat a grill pan over medium high heat. Combine one tablespoon olive oil with salt, chili powder, smoked paprika and black pepper in a small bowl to make a paste. Using your fingers or a silicone brush, coat the corn lightly with the paste.
Coat grill pan with remaining tablespoon of olive oil and put ears of corn in the pan. Using tongs, rotate about every two minutes so corn browns all over. Cook for 8-10 minutes total or until corn is tender and has taken on some nice color. Remove from the pan with tongs.
Holding the corn at one end, paint each ear with the creamed cheese then sprinkle all over with the chopped bacon. Arrange on a platter and sprinkle with scallions.

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