This recipe didn’t come out of The Doris Project box, mom emailed it to me because she thought it might could be tasty.
I agreed, and since she was coming up for a week-long visit, thought we might as well test the concept out while she was here…
Mom was thankful, we were thankful, and (eventually) a nice batch o’ clam chowder was thankful.
But then, we were talkin’ corn and bacon.
I use uncured apple smoked thick cut bacon from Trader Joe’s, and one package was just right for four ears of corn. Mom’s original recipe said to wrap each ear in one strip of bacon, which just didn’t look right to me, so I doubled up and thought it worked a treat.
•4 ears fresh corn
•8 slices bacon
•Gateway to the North Maple Garlic Seasoning*
•Heavy duty aluminum foil
*Mom’s recipe calls for chili powder, but I really like this blend with bacon. Feel free to try your favorite steak seasoning if you can’t get to The Spice House.
Wrap each ear of corn with two slices of bacon, season well with the Gateway to the North, then wrap each ear securely in a square of aluminum foil.
Stash in the fridge until ready to cook.
To grill: heat grill to medium, then roast the corn for 25 minutes.
To bake: heat oven to 400º and roast for 25 minutes.
The bacon and the corn were perfectly done, and went well with some of my new favorite cole slaw and garlic roasted shrimp.
In truth, two strips of bacon was a lot for us to eat along with the corn and the slaw and the shrimp (and, ermmm, the Brady Street garlic bread – did I forget to mention that?), but fortunately, the extra bacon, along with the well chewed corn cobs, went into a freezer bag; all the better to use the cobs for corn stock, and then the leftover bacon to flavor a nice batch of clam chowder.
I do love it when a plan comes together.