BARBECUED CORN ON THE COB

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



Jackie and Jeff give two interpretations of Corn on the Cob using bacon as a basting method. Choose the one that best suits your needs, and have fun in the kitchen!

BARBECUED CORN ON THE COB

Courtesy of Chef Jackie Olden © 2011

4 ears fresh corn on the cob
Pepper to taste
4 slices lean bacon


Soak un-husked corn ears in water for 15 minutes. Have your barbecue pit nice and hot. Fold back the husks but do not remove. Remove all the silk from the corn. Lightly pepper the cobs. Wrap bacon around corn in a spiral fashion using 1 to 2 slices for each ear (remember, bacon shrinks when cooked). Fold the husks back over the cob, and tie the ends with a string. Lay the ears on your barbecue and cook till the husks are lightly browned, turning often. Remove from the pit, remove the husks and bacon, and serve.

Serves 4



BACON BAKED CORN ON THE COB

Courtesy of Chef Jeff Calley © 2011


4 ears Fresh corn on the cob
Pepper To taste
Salt To Taste
4-8 Slices lean bacon

Soak un-husked corn ears in water for 15 minutes. Pre-heat your oven to 400 degrees. Fold back the husks but do not remove. Remove all the silk from the corn. Wrap bacon around corn in a spiral fashion using 1 to 2 slices for each ear (remember, bacon shrinks when cooked). Lay the ears on a parchment paper lined baking sheet. Bake in the oven for 15 minutes, or until, or until bacon is lightly browned. Allow to cool a few minutes before serving. Season lightly with salt and pepper as desired.

Serves 4