Prep 20 mins
Cook 30 mins
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe is a modern version of my father's favorite dish from camp when he was a child, "Squaw Corn", which was creamed corn with bacon. I've been making a version of it for him every year for Thanksgiving and it has become my family's favorite!!
- Line a baking sheet with foil for easy cleanup and lay bacon strips on it. Place in cold oven and set to 400 degrees. Check bacon in 18 minutes and remove when browned and crispy. Place on several layers of paper towel and blot. Crumble when cooled (can prepare ahead).
- Tear 8 strips of foil large enough to wrap corn. Whisk together 1/2 cup cream and 2 T honey. Take one ear of corn and place on foil then brush liberally with honey cream (at least 1 tablespoon each). Wrap tightly in foil. Preheat grill to high.
- Tear off a large piece of foil. Place peppers and onions on foil, drizzle with olive oil and sprinkle with salt and pepper. Bring up opposite edges of foil to make pouch and seal tightly.
- Place corn and pepper/onion packet on grill, turning each every few minutes for 30 minutes, watching that they don't burn. Remove when tender and slightly charred.
- When cool enough to handle, carefully open each corn packet and standing the cob upright, cut kernels off each cob into large bowl, making sure to pour any juices into bowl. Mix in peppers and onions and crumbled bacon. Whisk together 1 T honey and 2 T cream, and drizzle honey cream over corn. Sprinkle with parsley, salt and freshly ground pepper.
Made this tonight...loved how the sweetness of the corn worked with the smoky bacon. Hearty but not too heavy, perfect fall side dish!
My whole family really liked this dish. It is a great, year-round spin on grilled corn.