This is a great appetizer that disappears in no time. So easy to put together and they are great for entertaining or to bring to potluck dinners.
2 cans baby corn cobs (14 oz each)
1 pound GF bacon
1 tablespoon smoked paprika
1 tablespoon grated parmesan cheese
1/2 teaspoon dried oregano
Drain the corn cobs and toss them in a bowl with the smoked paprika.
Cut the bacon slices in half and wrap around corn cobs. (You can skewer these with a toothpick if you like but I find the sides where the toothpicks come out of don’t crisp up as nicely)
Place the wrapped corn cobs in a non-stick skillet, with the tail end of the bacon down to seal as it cooks.
Cook over medium-high heat until the bacon edge has cooked itself onto the corn cob.
Carefully turn and continue to cook until all sides are crispy.
Remove from skillet and place on paper towel lined plate to collect the extra grease.
All to cool about ten minutes then sprinkle with the parmesan cheese and dried oregano making sure you rub the oregano between your fingers to release its flavour.Enjoy!