Philadelphia, PA - Elevate your summer grilling game with this mouthwatering bacon-wrapped corn-on-the-cob recipe. While baking is an option, grilling infuses the sweet corn with an irresistible smoky flavor that perfectly complements the salty, crispy bacon.
Ingredients:
- Fresh corn on the cob, shucked
- Two slices of bacon per ear of corn
- Aluminum foil
- Salt and freshly ground black pepper
Instructions:
- Prepare the Corn: Husk each ear of corn, removing all silks.
- Wrap with Bacon: Wrap two slices of bacon around each ear, ensuring a slight overlap to account for shrinkage during cooking—season with salt and pepper to taste.
- Wrap in Foil: Place each bacon-wrapped ear on a sheet of aluminum foil. Securely wrap the foil around the corn, twisting the ends to seal.
- Grill: Preheat your grill to medium-high heat. Place the foil-wrapped corn directly on the grill grates. Cook for 20 minutes, turning every 5 minutes to ensure even cooking.
- Unwrap and Crisp: Remove the corn from the grill and carefully open each foil packet. The bacon should now be partially cooked and adhered to the corn.
- Grill Again: Place the unwrapped corn directly on the grill for a few minutes, turning frequently, until the bacon is crispy and golden brown. Be sure to watch closely to avoid burning.
- Serve: Remove the corn from the grill and serve immediately. Enjoy the smoky, savory goodness!
Tips:
- For added flavor, brush the bacon with your favorite BBQ sauce or a mixture of honey and Dijon mustard before grilling.
- Secure the ends with toothpicks before grilling to prevent the bacon from unraveling.
- Leftover bacon-wrapped corn can be stored in the refrigerator for up to 3 days and reheated in the oven or on the grill.
This simple yet irresistible recipe is a guaranteed crowd-pleaser at your next backyard BBQ or summer gathering. The combination of sweet corn and smoky bacon is a match made in culinary heaven.
