Grilled Corn With Bacon Food

GRILLED SALMON WITH BACON AND CORN RELISH

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

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.

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.

GRILLED CORN WITH BACON

Steps:

• Char corn on grill.
• Slather corn with mayonnaise, then sprinkle it with bacon, fresh oregano, Parmesan, and salt and pepper.

GRILLED CORN WITH BACON MAYO

Steps:

• Bacon Mayo: In a small bowl, combine the mayonnaise, bacon fat, and sugar. Use a Microplane to zest the whole lemon; add zest to the bowl. Add juice from half the lemon to the mayonnaise mixture. Whisk to incorporate and set aside.
• Corn: Preheat grill to medium-high. Toss corn with olive oil and salt; place the ears perpendicular to the grill grates for better char. Close the lid and grill, 2-3 minutes on each side, until there are spots of caramelized kernels, 8-10 minutes total.
• Assembly: Use a pastry brush to paint the bottom of a platter (large enough to hold the corn in an even layer) with a generous layer of Bacon Mayo, about ¼ cup. Place corn onto the platter. Season with a large pinch of salt, then brush the tops and sides with more Bacon Mayo so the corn is coated on all sides. Transfer corn to a serving platter, brush with more Bacon Mayo and another pinch of salt on top. Evenly sprinkle the cheese over the corn and finish with paprika before serving.

ARUGULA CORN SALAD WITH BACON RECIPE

Steps:

• Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
• Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
• If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
• Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
• In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
• Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

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.

GRILLED CORN ON THE COB WRAPPED WITH BACON

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.

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.