Corn, bacon, jalapeño peppers make for an exciting mix on the grill.
BACON-WRAPPED CORN ON THE COB
3 pounds sliced bacon
1 bunch basil, leaves only, torn
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2 jalapeño peppers, thinly sliced
8 ears corn, shucked
Charred lime crema (recipe below)
1. Line a baking sheet with kitchen parchment.
2. Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.
3. Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.
4. Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.
5. When ready to cook, heat the grill to medium.
6. Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.
CHARRED LIME CREMA
Makes 8 servings
½ cup crème fraîche or sour cream
1 cup heavy cream
4 ounces cream cheese, diced
¼ teaspoon fine sea salt
1. Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes.
2. Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.
3. Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.
—Both recipes adapted by The Associated Press from Bryan Voltaggio’s “Home,” Little, Brown, 2015)