I’ve mentioned before that corn and I go way back. I mean, I cut my first tooth on corn after all. I still love corn on the cob. It’s so delicious!
Corn always reminds me of staying with my nana for a week in the summertime when I was a kid. We would always stop at the fruit and veggie stand by her house in rural Idaho and get 4 ears of corn, which we made last two nights. I always wanted more! Corn was just too tasty to only eat one ear!!
One year, I finally got my wish. We got enough for us to have 2 ears of corn for like 3 nights. It was a mistake. I was so sick by the end of it, haha. I should have listened to Nana. She was right. Nod in your direction, Nana! Love you.
I wish she was well enough to visit and have a cook out with. I know that she would just go bonkers (her version of bonkers is “How NEAT!” hehehehe) for this bacon-wrapped corn. How delicious and smart!
Check out this awesome recipe on the next page! You won’t be disappointed!
This is a spicier dish! If you’re not wanting that, just take out the peppers. It’s all good 🙂 We like to keep things stomach and kid friendly around here. We didn’t use all of the bacon that it calls for. We only did 3 pieces wrapped around each. If you would like to follow the recipe exactly and wrap the entire ear in bacon, you SHOULD! It’s probably amazing. We just didn’t have enough as this was an impromptu meal, hehe.
Thanks to Allen at About for this FABULOUS recipe!
- 3 pounds / 1.36 kilograms bacon slices
- 1 bunch basil, leaves only
- 2 jalapeño peppers, thinly sliced
- 8 ears corn, shucked
- Line a baking sheet with parchment paper.
- Lay a 13-by-18-inch piece of parchment paper on your countertop 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 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.
For more fabulous recipes and great food photos visit the original source at: About.com