When I was a kid, growing up on the North Shore of Chicago (hello, Glencoe!), we’d drive down to Streator, Illinois, about 2 hours south, to visit our grandparents. We’d drive through miles and miles of cornfields, bored to death. Now, as a cook and a crazy one at that, I appreciate corn more than ever (even tho most of those cornfields were feedcorn for animals, whatev.) And how funny is it that my favorite recipe for corn on the cob was born in Texas, where I (shockingly), lived for 11 years (Dallas, to be exact)? Check this out:
Yes, ma’am, that is roasted corn wrapped in bacon! And it is gooo — ooddd! (Two syllables on that, please; that is how one would say it in Texas.) It celebrates the fresh sweetness of home-grown corn-on-the-cob, with the rich, smoky, salty boom of bacon and I wait for it all year along. Here’s all you do:
1) Shuck an ear of corn. I like to buy fresh corn at the farmer’s market, or get it from my CSA, Harvest Moon Organics, and cook it the day I get it, for maximum deliciousness. But you could store fresh corn in the fridge for up to two days, in an unsealed plastic bag.
2) Take one slice of bacon and just wrap it around the corn, on a piece of aluminum foil
3) For extra decadent deliciousness, sprinkle about 1/4 to 1/2 teaspoon of sugar on it. Yes, sugar. The beauty of this is that you enhance the natural sweetness of the fresh corn and you get a beautiful little caramelization going on in that foil packet.
4) Light a charcoal grill. I’m a charcoal girl because gas scare the daylights out of me, after a near-explosion last year, although I’m probably exaggerating about the nearness of the explosive factor. Whatev. After that fright (on a wood deck, no less), I tossed my gas grill and go with hardwood charcoal – no briquets and no lighter fluid — in a good, ol’ Weber grill. My safety system is this: keep a full watering can at the ready and I don’t leave the deck while anything is on fire.
5) OK, now that we’ve got safety down, roll up your foil around your bacon-wrapped corn sprinkled with sugar and smush the ends together. Plop it on the grill, right over the hot part. Let ‘er go for 10 minutes, with the hat on (you know ,the lid of the grill). After 10 minutes, using your handy long-armed grill mitt and some tongs, turn the corn. Hat back on. Let ‘er cook for another 10 minutes, and roll ‘er about again. All total: roast on the grill for 25-30 minutes.
6) Remove from grill and let rest for a bit. Crack the foil to let some of the steam escape so you don’t get mushy corn.
The Final Step: EAT! Because of the smoky, fatty, salty bacon and sugar, you don’t need to add any butter or salt. It’s AMAZING! And it’s summer. On a cob. Enjoy!