A girl in my grade 4 elementary school class was about as shy as shy can be. I don’t think she said a complete sentence to anyone, not even the teacher – who soon enough learned to not call on her in front of the class to prevent any embarrassment. Toward the end of the school year she had begun to come out of her shell and one day when the teacher asked a question she actually raised her hand. Teacher was surprised, as were we all, and called upon her. I recall being dumb-struck as she thoroughly articulated the answer in a clipped yet very cheerful voice.
I tend to remember that event when a person who is usually silent makes the effort to speak up. The Char-Broil LIVE Community Forum has thousands of members, some highly engaged daily contributors and others – well let’s just say they are rather like that classmate of mine. The other day I saw an interesting post and asked members to submit photos of any cooks they’d made that are/were similar in nature. A member of several years who is generally quietly listening in to most conversations, spoke up and reminded me of a post she’d shared about the subject nearly a year ago. Wow. She really came through for me and I share her description and photos with you.
Thanks Okiegirl ~ Welcome to the Cookout! Barry CB Martin
Grill Roasted Bacon-Wrapped Corn-on-the-Cob
Corn is soaked and wrapped with bacon.
I like bacon. A lot. In fact, I would have said I love bacon – that is, until I started hanging around here (The Char-Broil LIVE Community Forums) and discovered what REAL bacon-o-philes are. BTW, if you look that word up in the dictionary, it says “See DeeStafford.”Anyway, I saw something about wrapping corn in bacon. For the first time this year, they had some decent looking corn on the cob at the store so I thought I would give it a try.
I pulled back the husks and removed the silk, wrapped the corn back up in the husk and soaked it for about an hour and a half. Then I peeled back the husk, dried off the excess water and wrapped each corn cob with 2 pieces of bacon. I didn’t add any oil or seasonings because I wanted to see exactly what the bacon does to the corn.
Grilling over Medium heat.
After tying the corn husk with some twine to keep it closed during the roasting – I placed it on the grill over medium direct heat. (Using tongs to) turn every 10-15 minutes, I also lowered the heat after the third turn – it wound up cooking for about 45 minutes.
The corn turned out very good, but I was surprised that it did not have much bacon flavor. It was tasty and “oiled” – almost did not need any butter.
As you can see, the bacon did not cook evenly. If I make it again, I will leave the corn on the grill until the bacon is nice and crispy – even if the husks burn up completely. I would also go ahead and put some seasoning on the corn before wrapping with bacon – maybe some rosemary or tarragon.
Bottom line – it was quite good, and I would recommend it to anyone. (Well, not a vegetarian.) ~ Okiegirl
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CB–I always remove the husks before grilling my corn. I prefer it “roasted” as opposed to “steamed.” which I feel leaving husks on does. Gonna try the corn seasoned with garlic, salt and pepper first, then wrapped with bacon. Will let you know, but will probably have to wait til next spring/summer, since it’s late for good corn on the cob.