Crispy Bacon & Cheddar Corn on the Cob with Roasted Vegetables

Ingredients

• 1 box Oscar Mayer Original Fully Cooked Bacon (9-11 slices)
• 4 ears Kroger® Sweet Corn on the Cob
• 1 bag Pictsweet Farms® Frozen Vegetables for Roasting (Brussels Sprouts, Butternut Squash & Onions)
• 4 slices Sargento® Medium Cheddar Sliced Cheese
• 2 tbsp butter
• Salt and pepper to taste

Steps

1. Preheat oven to 400°F.
2. Spread frozen roasted vegetables on a sheet pan and bake for 18 minutes until tender.
3. Meanwhile, bring a large pot of salted water to boil and cook corn for 8–10 minutes until tender.
4. Heat bacon in a skillet over medium heat for 3 minutes (or microwave according to package), then chop into bite-sized pieces.
5. Drain corn and brush each ear with butter. Top each ear with one slice of cheddar cheese and a handful of chopped bacon.
6. Serve corn alongside roasted vegetables with remaining bacon sprinkled over.