Ingredients: 8 ears corn, 1 pound bacon, water, butcher string
Directions: Expose the corn kernels by pulling back the husk. Do NOT remove the husk. Remove the corn silk. Put water in large container. Add corn. Soak for 30 minutes. Preheat grill to medium temperature. Remove soaked corn from water and pat dry. Wrap strips of bacon around kernels on each ear. Fold the husks back over the bacon and kernels. Tie the husks down with butcher string. Repeat with all ears. Grill over medium heat, turning occasionally, for about 15 to 20 minutes. Cut the butcher string. Serve.
Food.com
Wine Recommendation: 2010 Hubert Veneau Pouilly Fumé ($17)
When serving this dish as a side for a more savory entrée, it is best for the wine to bridge the gap rather than highlight the side dish alone. This is particularly helpful when the dish is seasoned with balsamic herbs. Available in specialty stores.
