Corn with Smoky Bacon in Foil

  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 4 large ears of corn, kernels cut from the cobs
  • 2 ounces smoked bacon, cut into 3 pieces
  • 1 scallion, white and tender green, thinly sliced

How to make this recipe

  1. Light a grill or preheat the oven to 475°. In a medium saucepan of boiling water, blanch the corn for 1 minute; drain.

  2. Mound the corn on half of a 2-foot piece of foil, leaving a 1-inch border around the sides. Tuck the bacon among the kernels. Fold the other half of the foil over the corn and make small folds around the edges to seal. Grill for 6 to 8 minutes, or until the packet is puffed. Alternatively, set the packet on a baking sheet and bake on the bottom of the oven for about 10 minutes. Open the packet and stir in the scallion rounds.

Contributed By Published September 1996

469768 recipes/corn-with-smoky-bacon-in-foil 2013-12-06T23:20:44+00:00 Marcia Kiesel fall|summer|grilling-barbecuing|barbecue-cookout|american|appetizers-starters|salads|side-dishes|4|fast|weeknight-dinner september-1996,corn with smoky bacon,grilled corn,summer vegetables,cooking with tin foil,Marcia Kiesel recipes,corn-with-smoky-bacon-in-foil 469768

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5