Fat Man’s BBQ Corn

This dish is buttery, smoky, and packed with personality—just like the Fat Man likes it. Caramelized onions, a hit of Porker Rub, and (if your household can handle it) some finely diced jalapeños.

You’ll notice a lot of my recipes say things like “onions (optional).” That’s because my wife’s a picky eater, and I still like being married. So take what you need, skip what you don’t.

And when it comes to the rub? The measurements are there for folks who need a starting line. But the real magic comes from your tastebuds. Cook a little, taste a little, and dial it in until it hits just right. You’re not following a rulebook. You’re building flavor.

Servings: 4–6  
Prep Time: 5 min  
Cook Time: 10 min  

Ingredients

• 1 bag (16 oz.) frozen corn - no need to thaw
• 3 tablespoons butter 
• 1 small onion, diced (optional if your spouse threatens mutiny)
• 1 jalapeño, diced (optional, but highly encouraged)
• 1 tablespoon Porker Rub (adjust to taste)

Instructions

1. Melt butter in a large skillet over medium heat. Get it sizzling, not smoking.
2. Add onions and cook until they start to soften and flirt with transparency— about 2–3 minutes.
3. Stir in corn (straight from frozen). Let it warm up and mingle for 5–6 minutes, stirring now and then. 
4. Add the jalapeños (if using) and give it a couple more minutes. This is when the kitchen starts smelling like you know what you’re doing. 
5. Sprinkle in that Porker Rub and stir. The corn should take on color, caramelize a bit, and generally look like it’s ready to party.  

✅ Fat Man Tip

Want to take it from really good to "where’d you learn to cook like this?"
Add crumbled bacon or top it with queso fresco and chopped cilantro. Then stand back and accept compliments like a champion.