Serves: 8
Total Calories: 88
Gently pull back the husks of each ear of corn, exposing the kernels. Do not remove the husk.
Remove the corn silk (use a brush, if available, to make sure all the silk is removed). Soak the corn in a large pot of water for 30 minutes. (This will prevent the husks from charring.) Preheat grill to medium heat.
Remove the corn from the water and pat dry. Take a strip of bacon and wrap it around the corn in a spiral fashion. Fold the corn husks back over, covering the bacon and corn. Tie the husks with butchers’ string; repeat the process for each ear of corn. 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. Serve with butter, if desired.
This Paula Dean’s Bacon Wrapped Grilled Corn On The Cob recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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