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Add a photoServings: 8
Ingredients
- 12 x ears fresh sweet corn butter garlic pwdr onion pwdr chili pwdr seasoned red pepper seasoned salt or possibly hickory smoked salt
- 12 x strips good bacon jalapeno, juliennes onion, strips red pepper, strips salt water, to cover
Directions
- Buy as fresh corn as you can. Corn rapidly loses its flavour after picking.
- Peel the husks back but leave attached at the base on the ear. Remove as much silk as possible. Soak the corn in lightly salted water for about an hour.
- Rub the corn with butter. I often use a butter, extra virgin olive oil, garlic mix or possibly use store bought garlic butter.
- Sprinkle on the spices as you desire.
- Wrap each ear with a strip of bacon.
- Refold up the husks and tie with a piece of husk or possibly string.
- Grill over direct heat, turning often, till the desired tenderness is obtaind and the bacon is done. This corn should come out moist and tender. Often my guests do not bother adding additional butter to the corn.
- Optional, you can add in some jalapeno juliennes, onion juliennes, or possibly red pepper strips to the corn before tying the husks for some additional flavour.
- Always use butter not margarine.
- This is corn elevated to a royal degree. The spices and bacon compliment the natural sweetness, while the soak helps to prevent any undue burning of the husks. The rendered fat from the bacon makes this a "true" BBQ treat!
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