OMG! 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 wasn’t surprised by how juicy and tender the kernels were.
Definitely cook the bacon first (not crispy), and use the string. A-MA-ZING!
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Bacon Wrapped Grilled Corn on the Cob
8 ears corn
1 lb bacon
water, for 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.
Slightly precook the bacon. (Not crispy)
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.
Recipe based on one by Julesong
Photo by kiwidutch