We have found that bacon gives the corn a nice smoky flavor, but it doesn't get brown and crispy. You can either eat it with the corn or peel it off.
Recipe information
Yield
Makes 4 servings
Ingredients
4 ears corn, unhusked
4 slices bacon
Freshly ground black pepper
Preparation
Step 1
1. Prepare a grill for low direct heat.
Step 2
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.)
Step 3
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.
Reprinted with permission from The Deen Bros. Cookbook by Jamie and Bobby Deen and Melissa Clark. © 2007 Meredith Books.
Recipe notes
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