Bacon-Wrapped Corn on the Cob
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- freshly ground black pepper
- 4 slices bacon
- Carbohydrate 20 g(7%)
- Cholesterol 19 mg(6%)
- Fat 13 g(20%)
- Fiber 2 g(9%)
- Protein 7 g(14%)
- Saturated Fat 4 g(21%)
- Sodium 207 mg(9%)
- Calories 210
Preparation 1. Prepare a grill for low direct heat. 2. Peel back the cornhusks but do not remove them. Pull out and discard all the silk. Working from top to bottom, wrap a strip of bacon in a spiral around each ear of corn. Season with pepper. Pull the husk back over the corn. Wrap a piece of foil tightly around the top 1 1/2 inches of the ear of corn. (Or use a piece of kitchen twine soaked in water to tie the tops of the cornhusks closed.) 3. Grill the corn about 10 minutes or until the husks are brown all over, turning occasionally. Let corn cool for 5 minutes before serving. Reprinted with permission from The Deen Bros. Cookbook by Jamie and Bobby Deen and Melissa Clark. © 2007 Meredith Books.
Preparation 1. Prepare a grill for low direct heat. 2. Peel back the cornhusks but do not remove them. Pull out and discard all the silk. Working from top to bottom, wrap a strip of bacon in a spiral around each ear of corn. Season with pepper. Pull the husk back over the corn. Wrap a piece of foil tightly around the top 1 1/2 inches of the ear of corn. (Or use a piece of kitchen twine soaked in water to tie the tops of the cornhusks closed.) 3. Grill the corn about 10 minutes or until the husks are brown all over, turning occasionally. Let corn cool for 5 minutes before serving. Reprinted with permission from The Deen Bros. Cookbook by Jamie and Bobby Deen and Melissa Clark. © 2007 Meredith Books.
