Bacon Wrapped Corn Food

BACON-WRAPPED CORN

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.

BACON-WRAPPED CORN ON THE COB RECIPE

Steps:

• Line a baking sheet with parchment paper.
• Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat-side against meat-side, to form a rough rectangle that is as wide as an ear of corn is long.
• Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
• Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
• Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon.
• Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
• Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
• Preheat a grill to medium heat. If you have a larger grill with an upper rack, use that to cook the bacon.
• Grill the corn, starting with the bacon seam side down.
• Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
• This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema. Recipe from Home: Recipes to Cook with Family and Friends by Chef Bryan Voltaggio, reprinted with permission.

GRILLED CORN WRAPPED WITH BACON

Steps:

• Heat a barbecue or stovetop grill, or alternatively, preheat broiler. In a large bowl cover corn with milk and leave to soak 20 minutes.
• Wrap bacon in a spiral around each ear of corn, lengthwise, stretching bacon to cover corn from tip to bottom; secure bacon at both ends with toothpicks. Place corn on grill and cook, turning occasionally, until corn is tender. Kernels should brown lightly but not blacken. Discard bacon slices before serving.

GRILLED BACON-WRAPPED CORN ON THE COB

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.

BACON WRAPPED GRILLED CORN ON THE COB

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.

BACON WRAPPED SMOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
• Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

BACON WRAPPED CORN

Steps:

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