I love corn on the cob. When I was a kid we had a corn field next to our farm and my mom would have the water boiling before she would send us out to pick some corn for dinner. It was so sweet and tender it really didn't need butter (but we slathered it on anyway)! Unfortunately, the fresh corn we get in Fairbanks isn't that fresh, and it is a difficult thing to grow in our cool, short summers. So, we put up with what we can get and we need to dress it up a little.
This is one of our favorite summer treats. Corn on the cob smeared with a cheese spread and wrapped in bacon. Then wrapped in foil and grilled. It is a must for us during the summer and always makes an appearance at our Fourth of July dinner.
If I was living next to a corn field now, and had access to that sweet, tender corn from my childhood, I might not smear it with cheese and wrap it in bacon....who am I kidding? Of course I would.
|Notice the mayo with no artificial flavors?|
That offsets the package of chemicals I used for cheese...really, it works.
|Lay our your 4 pieces of tin foil and brush the cheese on the corn|
while it is on the foil. It saves a huge mess.
|Grill over indirect heat, turning often.|
Cheese and Bacon Wrapped Corn on the Cob
4 ears of corn
1 pkg. (1.5 oz) four cheese sauce mix (like Knorr or in a pinch use the cheese pkg. from a mac and cheese box like I did here. Or for those into real food, used finely grated parmesan.)
3 Tbsp. mayo
4 slices thick cut bacon
Preheat grill for medium high heat.
Pre-cook bacon for 3 minutes in microwave between layers of paper towel. The goal is to reduce the time needed on the grill, remove some of the fat, but not cook it enough to get stiff.
Mix cheese sauce mix and mayo in a small bowl. Brush on the corn. Wrap corn with bacon and wrap in foil.
Cook on grill, turning the corn often, until bacon is cooked through.
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May 12, 2014 Daylight 18 hrs. 21 min. 24 secs. Temp. H 72/ L 45°F