Bacon Wrapped Oven Roasted Corn Recipe 395

Steps:

• Preheat oven to 425°F. Line a rimmed cookie sheet with nonstick foil and lay the corn on it. Drizzle on the melted butter, rolling to coat. Add a generous amount of salt and pepper. Roast 25 to 30 minutes or until golden, turning occasionally. Wrap 2 slices of bacon around each cob. Return to the oven for 20 more minutes or until the bacon is crisp. Serve with a pat of butter, salt and pepper.

Steps:

• Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning., Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and bacon is cooked, turning once.

Steps:

• Preheat an outdoor grill for high heat.
• Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.
• Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.

Steps:

• Place each ear of corn on a sheet of aluminum foil large enough to wrap it completely; brush with butter. Season with salt.
• Spread brown sugar evenly on a large plate. Roll buttered corn in brown sugar.
• Wrap 2 bacon slices around the length of each ear of corn. Wrap foil around corn, enclosing it completely.
• Preheat grill for medium heat and lightly oil the grate. Cook foil-wrapped corn over indirect heat, turning occasionally, until corn is tender and bacon is crisp, 35 to 45 minutes.