Bacon Wrapped Corn on the Cob
8 ears corn
1 pound bacon
Without removing the husk completely, gently pull it back enough to expose the corn. Remove the corn silk. Soak the corn with the silks removed in water for about 30 minutes. This will prevent the husks from charring.
Preheat a grill to medium heat.
Remove corn from the water and pat dry. Take a strip of bacon and wrap it around the corn, and fold the corn leaves back over, covering the bacon and corn. Tie the leaves with butcher string and repeat the process for each ear. Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 15 to 20 minutes.
Cotija Serrano Butter
1/2 cup butter, softened
2 tablespoons cotija cheese, finely shredded (grated
Parmesan cheese can be used as a substitute)
1/2-1 fresh serrano chili pepper, seeded and finely chopped
(a jalepeno chili pepper can be used as a substitute)
1 1/2 teaspoons lime juice
1/4 teaspoon chili powder
In a small mixing bowl, beat butter, cotija, serrano pepper, lime juice, and chili powder with an electric mixer on low speed until well combined. Cover and chill in the refrigerator for a minimum of 1 hour and a maximum of 24 hours before serving to allow flavors to blend.
Bring butter to room temperature before serving.
Makes 2/3 cup.
1 pound bacon
Without removing the husk completely, gently pull it back enough to expose the corn. Remove the corn silk. Soak the corn with the silks removed in water for about 30 minutes. This will prevent the husks from charring.
Preheat a grill to medium heat.
Remove corn from the water and pat dry. Take a strip of bacon and wrap it around the corn, and fold the corn leaves back over, covering the bacon and corn. Tie the leaves with butcher string and repeat the process for each ear. Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 15 to 20 minutes.
Cotija Serrano Butter
1/2 cup butter, softened
2 tablespoons cotija cheese, finely shredded (grated
Parmesan cheese can be used as a substitute)
1/2-1 fresh serrano chili pepper, seeded and finely chopped
(a jalepeno chili pepper can be used as a substitute)
1 1/2 teaspoons lime juice
1/4 teaspoon chili powder
In a small mixing bowl, beat butter, cotija, serrano pepper, lime juice, and chili powder with an electric mixer on low speed until well combined. Cover and chill in the refrigerator for a minimum of 1 hour and a maximum of 24 hours before serving to allow flavors to blend.
Bring butter to room temperature before serving.
Makes 2/3 cup.
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