Bacon Wrapped Corn on the Cob

🧂 Ingredients

• 3 pounds bacon, sliced
• 1 bunch basil

  (leaves only, torn)
• 2 jalapeño peppers

  (thinly sliced)
• 8 ears corn on the cob

  (shucked and very lightly seasoned with salt and pepper)

Instructions

• 1 Place a sheet of parchment paper on the counter and then lay slices of bacon on
  it alongside each other, slightly overlapping. Ensure that the fat side is
  placed against meat side on each overlap forming a rough rectangle that is as
  wide as the ear of corn that will be placed on it.
• 2 Tear the fresh basil leaves into small pieces and spread over the bacon, along
  with thin slices of jalapeño pepper.
• 3 Place one shucked ear of corn across the bottom of the bacon rectangle and roll
  the corn up in the bacon.
• 4 Transfer the bacon-wrapped corn, seam side down to a baking sheet that has been
  lined with parchment paper
• 5 Repeat the process with the remaining corn.
• 6 (At this point the corn can be covered with plastic wrap and placed in the
  refrigerator for up to 24 hours.)
• 7 Heat the grill to medium, about 350°F if it has a thermometer on it.
• 8 Place the corn bacon-seam side down onto a grill mat. Cook 5 minutes, then
  rotate each ear a quarter turn every five minutes. Repeat until all of the bacon
  is crisp and caramelized and the corn is tender, 15 to 20 minutes total.
• 9 Alternatively, you place the bacon-wrapped corn, seam side down on a cooling
  rack set within a rimmed baking sheet. Roast it in a 350°F oven for 30 minutes,
  rotate the ears and roast another 20 Minutes.

Nutrition Info