Bacon-wrapped Corn on the Cob
If last month’s Talapia recipe brought you in from the grill, this month’s will give you a reason to go back out to it. It’s not a meat recipe though… it’s a new take on an old side dish, but it will bring sparkle to any meat lucky enough to be served with it…
Ingredients:
- 2-3 pounds bacon slices
- 1 bunch basil leaves
- 2 jalapeno peppers, sliced
- 8 ears corn, shucked
Preparation:
- On a piece of parchment paper, place a few slices of bacon (2-3 slices, or as many as you prefer) alongside each other, slightly overlapping. Cover with another sheet of parchment paper and pound lightly with a rolling pin to flatten the bacon and press the slices together. Remove the top parchment sheet and sprinkle the bacon with basil leaves and jalapeno slices.
- Lay 1 ear of corn across the bottom edge of the bacon and roll the corn up. Transfer the corn to a parchment-lined baking sheet, laying it seam-side down. Repeat the process with the remaining ears of corn. Cover with plastic wrap and refrigerate overnight or up to 24 hours.
- Preheat a grill or grill pan to medium heat. Grill the corn, starting with the bacon seam-side down. Give the ears a quarter turn every 5 minutes, until the bacon is crisp and caramelized on all sides and the corn is tender, 25 to 30 minutes total.
Serves 8. Prep time 20 minutes plus refrigeration time. Cook time 30 min.
Secret Drew’s Kitchen Hidden Article New research suggests that cooking appeared millions of years ago, shortly after early humans learned to control fire. The research also shows that chimps have the mental tools needed to cook food. Remember that if you’re ever intimidated by one of Drew’s recipes!
