Grilled Bacon Wrapped Corn
Corn on the cob is more of a Summer side dish, but if you love it, corn can be a great pairing any time of the year. Especially if you wrap it in bacon. Heck, just wrap everything in bacon, apparently, it’s the way to go these days. But seriously, this bacon wrapped corn on the cob looks heavenly.
PREP TIME: 10 MIN
COOK TIME: 25-35 MIN
YIELD: 8 SERVINGS
Ingredients:
- 3 pounds/1.36 kilograms bacon slices 1 bunch basil, leaves only
- 2 jalapeño peppers, thinly sliced
- 8 ears corn, shucked
- Charred Lime Crema
Directions:
- 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. I recommend serving these with the Charred Lime Crema alongside.
