I have a hard time finding fault with things wrapped in bacon. So when this recipe came to my inbox in my Food.com newsletter, I was more than ready to try it out.
The notes from the recipe say that it is adapted from one of Paula Deen’s recipes, which are typically hit and miss with me. Sometimes they come out so wonderful and tasting like the best thing I ever ate, sometimes a recipe will completely tank and taste like crap in a pan covered in butter, and a lot of her recipes take FOREVER to make. So knowing that it was from her, I read it over carefully and made some changes that I thought would help.
The end result was a very, very tasty side of corn where the kernels practically jump off of the cob and onto your taste buds. We ate the corn with Reuben and Cuban paninis (I forgot the bacon on the Cuban, but it was ok because there was some on the corn!!! At least, that’s what I told myself…).
While Louis went to pick up the boys, Gabby and I got started on dinner. She’s such a cute little sous chef!!!
Here are the changes that I made, also noted in the recipe below:
The original recipe says to soak the corn for 30 minutes, but I just soaked the first ears as long as it took to peel the husks back, remove the silks and then cook the bacon a bit, then I pulled the bottom ones out first to wrap the bacon around and tie off before getting the next one out of the water. I thought the bacon wouldn’t get crisp being wrapped in the husks, so I cooked it about halfway in our cast iron skillet before putting it on the corn. After you wrap the bacon around the corn, get one side of the husks pulled up and then drizzle some of the pan drippings on the corn, then finish wrapping it up and tie it all together. I also didn’t pat the water off of each one as I pulled them out.
I think the changes really had a big impact, but if you want to try it as written, let me know how it turns out!
Bacon Wrapped Grilled (or Roasted) Corn on the Cob
What You Need:
- 8 ears corn
- 1 lb bacon
- water, for soaking
- butcher string
What to Do With It:
- 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. (I had Gabby help with this, and she seemed to have fun with it – we also still had some silks left on the final product and no one seemed to notice.)
- 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. (I soaked the first one for as long as it took to do the rest and cook the bacon a bit, then used the first one first to wrap & tie)
- (This is a step that I added: while you are de-silking the corn, cook the bacon about halfway – don’t make it crispy, but it should be just about there – remove from the pan and set aside)
- Preheat grill to medium temperature. (or turn on the broiler)
- Remove the soaked corn from the water and pat dry. (I skipped this step)
- Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels. (before I folded all of the husks back, I drizzled some of the drippings from the pan, I don’t think the corn would have had as much of a bacon taste without this step.)
- Tie the husks down with butcher string; repeat with all ears of corn. (I did this as I wrapped them with bacon and pulled the husks back up)
- Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender. (I put it all in the broiler for 20 minutes)
- Cut the butcher string away from the husks and serve.