The ultimate decadent corn on the cob;. based on a recipe from Paula Deen, of course. :) The flavor the bacon gives the corn is outstanding! Prep time includes soaking.
- Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.
- Remove the corn silk (you can use a soft brush to ensure that all the silk is removed).
- Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill.
- Preheat grill to medium temperature.
- Remove the soaked corn from the water and pat dry.
- Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels.
- Tie the husks down with butcher string; repeat with all ears of corn.
- Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender.
- Cut the butcher string away from the husks and serve.
- Note #1: You can make these earlier in the day if you store them in a container in the refrigerator wrapped in moistened towels.
- Note #2: I've done them ahead of time for camping, frozen them, and put them in the cooler frozen to help keep things cold in there. Take them out for cooking when thawed (or to thaw them). Put them in the coals for reheating. Wonderful! Also good with a little seasoned salt sprinkled on before wrapping - either Lowry's, Johnny's, or for a change of pace either Southwest Seasoning (http://www.recipezaar.com/253112) or Curry Powder (http://www.recipezaar.com/104344).
- Note #3: I've also found that I like to pre-cook the bacon a little so that it's partially cooked, drizzle the small amount of fat mixed with a bit of oil or butter over the cobs, wrap the bacon around, then proceed with the other steps. Otherwise the bacon doesn't cook completely on the cob and is generally tossed away uneaten.
zomg. I made this last week and my family is STILL raving. The corn itself didn't taste like bacon, but it was the most moist and tender grilled corn I have ever had. I have always soaked corn too, so I was surprised by how juicy and tender the kernels were. Definitely cook the bacon first (not crispy), and use the string. A-MA-ZING!
This is a tasty recipe that I inherited from the Zaar account, made and we have now found that it's a duplicate of this one so mine has been removed (fair enough, no problems there, it improves Zaar IMHO) Having made the recipe, I will review it here for Julesong: Sweetcorn on the cob, is, strangely enough, only just taking off in Dutch cooking. ( we can't find any frozen corn here yet..)I can now buy it in a pack of two cobs in the supermarket but they *insist* on "displaying" part of the corn by ripping a few leaves off the husk, so while mine had husk, it wasn't quite 100% complete. I adore corn and bacon so was despirate to try this out and liked it very much... Next time I am in New Zealand where the sweetcorn instustry and supermarkets understand that keeping ALL the husk on the cob, keeps the flavour better, I will make and enjoy this again (and again) becuase I'm sure it will turn out even better than my Dutch attempts. Thanks for an easy recipe where bacon and corn lovers can have both flavours mixed on the BBQ or grill for flavoursome fingerlicking eating :) Thanks !
Boo! These were A LOT of work (compared to normal corn on the cob) and truly disappointing. Followed the instructions, but did not taste the bacon at all. Precooked the bacon slightly and it was still way to undercooked to eat.