I was less-than-impressed with the limpness of the bacon on the Grilled Bacon Wrapped Corn With Lime And Dill, so I decided to try something slighter different this time around. I fried the bacon wrapped corn first, then wrapped it in foil and finished cooking it on a charcoal grill.
Here is the technique I used this time – and let me tell you, I’ve made this corn several times since. Sometimes I move it to the grill and sometimes I just turn the heat on the stove down to medium and finish it in the skillet.
Ingredients:
- Land O’Lakes Sauté Express Italian Herb
- Corn (husks removed)
- Uncooked bacon (2 pieces for every ear of corn)
Begin by removing the husks and silks from the corn. Rinse the ears of corn under cold running water. Make sure all the ears of corn are silk-free and clean.
Count your ears of corn, then tear off that many individual sheets of aluminum foil if you are grilling your corn (if not, skip this step). Make sure they are large enough to completely wrap the corn in. Make sure the shiny side is facing down. Set the individual sheets of aluminum foil aside.
Place one Land O’Lakes Sauté Express Italian Herb cube in a frying pan and begin melting it over medium high heat.
While the Land O’Lakes Sauté Express Italian Herb cube is melting, wrap each ear of corn in two pieces of bacon. Do not overlap the bacon if you can avoid it.
As soon as each piece of corn is wrapped in bacon, lay it in the skillet with the loose ends of bacon facing downward. Continue this process until all of the corn is in the skillet.
Turn each piece of corn every five minutes or so. The idea is to cook the bacon, but not burn the corn. Once the bacon is crisp, you can either lay your first piece of corn on top of the first piece of aluminum foil and begin wrapping it or turn the heat down to medium and continue cooking the corn.
I cook my corn in the skillet until the corn kernels begin to look sort of clear and dark. The process takes 30 to 40 minutes from start to finish. If I finish it on the grill, it takes 45 minutes. I turn my corn every 15 minutes when it is on the charcoal to keep it from burning.
You can eat the corn as it is or remove the bacon and eat it separately. I find that I don’t need other seasonings including butter, salt or pepper when I cook corn in this fashion.
