BACON WRAPPED OVEN ROASTED CORN RECIPE - (3.9/5)
Provided by á-46109
Number Of Ingredients 4
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.
BACON-WRAPPED CORN
After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. -Lori Bramble, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 210 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
ROAST BACON
Steps:
- Preheat oven to 400 degrees F.
- Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.
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.
Nutrition Facts : Calories 799 kcal, Carbohydrate 4 g, Cholesterol 168 mg, Fiber 0 g, Protein 58 g, SaturatedFat 20 g, Sodium 2865 mg, Sugar 0 g, Fat 60 g, ServingSize 8 servings, UnsaturatedFat 0 g
BAREFOOT CONTESSA'S OVEN ROASTED BACON
This is the best way to cook bacon. It cooks more evenly this way and more importantly, it requires little attention. The most wonderful part is you don't have grease spatters on your stove!
Provided by Juenessa
Categories Breakfast
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place a sheet of parchment paper on a sheet pan.
- Lay the bacon on top of the parchment paper.
- Bake for 15 to 20 minutes until the bacon is really crispy.
- Drain on paper towels and serve.
BACON WRAPPED GRILLED CORN ON THE COB
The ultimate decadent corn on the cob;. based on a recipe from Paula Deen, of course. :) The flavor the bacon gives the corn is outstanding! Prep time includes soaking.
Provided by Julesong
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
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.
GRILLED BACON-WRAPPED CORN ON THE COB
You'll never eat corn any other way!
Provided by terryjcoe
Categories Side Dish Vegetables Corn
Time 1h25m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 17.5 g, Cholesterol 30.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 422.6 mg, Sugar 2.9 g
CORN AND BACON CASSEROLE
Corn is my three boy's favorite vegetables, so we eat a lot of it. This recipe has been a favorite for years. My husband, Bob, and the boys really enjoy it.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.
Nutrition Facts : Calories 245 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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