Bacon Wrapped Corn On The Cob Recipes

Steps:

• Place each ear of corn on a sheet of aluminum foil large enough to wrap it completely; brush with butter. Season with salt.
• Spread brown sugar evenly on a large plate. Roll buttered corn in brown sugar.
• Wrap 2 bacon slices around the length of each ear of corn. Wrap foil around corn, enclosing it completely.
• Preheat grill for medium heat and lightly oil the grate. Cook foil-wrapped corn over indirect heat, turning occasionally, until corn is tender and bacon is crisp, 35 to 45 minutes.

Steps:

• Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning., Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and bacon is cooked, turning once.

Steps:

• Preheat an outdoor grill for high heat.
• Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.
• Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.

Steps:

• 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.
• 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.
• Note #1: You can make these earlier in the day if you store them in a container in the refrigerator wrapped in moistened towels.
• Note #2: I've done them ahead of time for camping, frozen them, and put them in the cooler frozen to help keep things cold in there. Take them out for cooking when thawed (or to thaw them). Put them in the coals for reheating. Wonderful! Also good with a little seasoned salt sprinkled on before wrapping - either Lowry's, Johnny's, or for a change of pace either Southwest Seasoning (http://www.recipezaar.com/253112) or Curry Powder (http://www.recipezaar.com/104344).
• Note #3: I've also found that I like to pre-cook the bacon a little so that it's partially cooked, drizzle the small amount of fat mixed with a bit of oil or butter over the cobs, wrap the bacon around, then proceed with the other steps. Otherwise the bacon doesn't cook completely on the cob and is generally tossed away uneaten.

Steps:

• Preheat oven to 425°F. Line a rimmed cookie sheet with nonstick foil and lay the corn on it. Drizzle on the melted butter, rolling to coat. Add a generous amount of salt and pepper. Roast 25 to 30 minutes or until golden, turning occasionally. Wrap 2 slices of bacon around each cob. Return to the oven for 20 more minutes or until the bacon is crisp. Serve with a pat of butter, salt and pepper.

Steps:

• 1. Prepare a grill for low direct heat.
• 2. Peel back the cornhusks but do not remove them. Pull out and discard all the silk. Working from top to bottom, wrap a strip of bacon in a spiral around each ear of corn. Season with pepper. Pull the husk back over the corn. Wrap a piece of foil tightly around the top 1 1/2 inches of the ear of corn. (Or use a piece of kitchen twine soaked in water to tie the tops of the cornhusks closed.)
• 3. Grill the corn about 10 minutes or until the husks are brown all over, turning occasionally. Let corn cool for 5 minutes before serving.

Steps:

• 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.

Steps:

• On a piece of parchment paper, place 2-3 slices of bacon (or as many as you like!) alongside one another. Cover with a second sheet of parchmenr. Pound lightly with a rolling pin t o flatten and press the slices together. Remove the top parchment and sprinkle the bacon with basil leaves and jalapeno splices.
• Lay one ear of corn across the bottom edge of the bacon and roll the corn and bacon up. Transfer to a parchment-lined baking sheet, side seam down.
• Preheat a grill or grill pan to medium heat. Place the corn on the grill seam side down. Turn the ears a quarter turn every 5 minutes until the bacon is crisp and caramelized and the corn is tender, 25 -30 minutes.