My recipe today is bacon-wrapped corn on the cob. It’s good, just trust me. It’s another way to use bacon that you’ve probably never even considered.
So, again I was expected to bring something to family dinner on Sunday. I don’t know why everyone assumes I have all this time to make delicious treats for family dinner. But nonetheless, I do it.
The family barbecues year round so this recipe was easy to make. If you don’t barbecue year round, I highly recommend it. It’s fast, easy, and you just have to shovel a little path to your cooker. This recipe is possible to cook without a BBQ. The oven will do the trick.
So I showed up Sunday with corn on the cob and bacon. My family didn’t believe that this experiment would be as good as the rest. I promised that it would be. Were they wrong? Yes. Was I right? Of course.
I have raved to everyone about this recipe because it was so unique and absolutely mouthwatering. It’s one of the simplest recipes I’ve ever tried! You just roll the corn in bacon and stick it on the grill. You have no excuse not to give it a try! Trust me, I know good food. And this is good food.
- 3 pounds / 1.36 kilograms bacon slices 1 bunch basil, leaves only
- 2 jalapeño peppers, thinly sliced
- 8 ears corn, shucked
- Charred Lime Crema
Line a baking sheet with parchment paper.
Lay a 13-by-18-inch piece of parchment paper on your counter top and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Preheat a grill or smoker to medium heat.
If you have a larger grill with an upper rack, use that to cook the bacon. Grill the corn, starting with the bacon seam side down. Give them a quarter turn every 5 minutes, until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a baking sheet and cook it in a 350°F (180°C) oven for 25 to 30 minutes, until the bacon is crisp and the corn is tender.
I recommend serving these with the Charred Lime Crema alongside.
For more recipes like this one, visit the About.com page of Allen Salkin.