Grilled Corn on the Cob Wrapped with Bacon
The saltiness of bacon brings out the sweetness in corn, and grilling adds mellow smokiness. Don't worry if you see charring -- it mostly affects the husk and will bring out a deeper flavor in the kernels.
- Servings: 8
Source: Martha Stewart Living, August 2004
- 8 ears corn
- 8 slices bacon
- Coarse salt and freshly ground pepper
Preheat a grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Pull back husks completely (do not remove), exposing corn. Discard silk, using a vegetable brush to remove silk completely.
Wrap 1 strip of bacon around each ear of corn. Pull corn husks back up, covering bacon and corn. Tie open end of husk with kitchen twine.
Grill corn, turning occasionally with tongs, until kernels are tender and bacon is cooked through, 15 to 20 minutes (husks will blacken). Transfer corn to a large bowl or platter; serve with salt and pepper for seasoning.