On the 4th we had friend over for dinner and had Smoked Brisket. They brought the most delicious side dishes.
I promised to share what they shared with us. Well they did. YES, they were all fabulous!!
So here is the first:
- 3 pounds bacon slices
- 2 jalapeño peppers, thinly sliced
- 8 ears corn, shucked
Lay a piece of parchment paper on your countertop and lay several pieces of bacon alongside each other, slightly overlapping one another, fat side against meat side. Use enough so that the bacon is as wide as an ear of corn is long. Cover with another sheet of parchment paper and pound lightly with a meat mallet to flatten the bacon and press it together.
Remove the top parchment sheet and add a few slices of jalapeño pepper if desired.
Lay 1 ear of corn across the bottom of the rectangle, perpendicular to the bacon strips, and roll the corn up in the bacon.
Put the bacon-wrapped corn to a baking sheet, laying it seam side down on the parchment paper.
Do this for each of the ears of corn. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Preheat a grill to medium heat.
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.
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