Bacon-Wrapped Corn on the Cob

(from castro15’s recipe box)

Categories: Grilling

Ingredients

  • 3 pounds / 1.36 kilograms bacon slices 1 bunch basil, leaves only
  • 2 jalapeño peppers, thinly sliced
  • 8 ears corn, shucked
  • Charred Lime Crema:
  • 1/2. cup / 120 grams crème fraiche or sour cream
  • 1 cup / 240 grams heavy cream
  • 4 ounces / 113 grams cream cheese, diced, room temperature
  • 1 lime
  • 1/4 teaspoon / 1.5 grams fine sea salt

Directions

  1. Line a baking sheet with parchment paper.

  2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.

  3. Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.

  4. Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

  5. Preheat a grill to medium heat.

  6. If you have a larger grill with an upper rack, use that to cook the bacon. Grill the corn, starting with the bacon seam side down. Give them a quarter turn every 5 minutes, until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a baking sheet and cook it in a 350°F (180°C) oven for 25 to 30 minutes, until the bacon is crisp and the corn is tender.

  7. Lime Crema:

  8. Half an hour before you want to make the Charred Lime Crema, pull the crème fraîche, heavy cream, and cream cheese from the refrigerator to take the chill off. Set a grill pan over your highest heat until it begins to smoke. Grate the zest from the lime with a Microplane and reserve. Slice the lime in half and place the 2 pieces, cut side down, on the grill pan and char until a deep black crust forms. Remove from the heat and let cool slightly. Juice the charred lime over a strainer to catch any citrus cells or pith. In a stand mixer with the paddle attachment on medium-low speed, mix the lime juice, lime zest, crème fraîche, heavy cream, cream cheese, and salt. Once combined, increase the speed to high and beat for 2 to 3 minutes, until light and fluffy.

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