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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.

Martha Stewart Living, August 2004


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Instructions Checklist
  • 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.