Categories: Grilling
Ingredients
- 3 pounds / 1.36 kilograms bacon slices 1 bunch basil, leaves only
- 2 jalapeño peppers, thinly sliced
- 8 ears corn, shucked
- Charred Lime Crema:
- 1/2. cup / 120 grams crème fraiche or sour cream
- 1 cup / 240 grams heavy cream
- 4 ounces / 113 grams cream cheese, diced, room temperature
- 1 lime
- 1/4 teaspoon / 1.5 grams fine sea salt
Directions
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Line a baking sheet with parchment paper.
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Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
- Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
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Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
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Preheat a grill to medium heat.
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If you have a larger grill with an upper rack, use that to cook the bacon. Grill the corn, starting with the bacon seam side down. Give them a quarter turn every 5 minutes, until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a baking sheet and cook it in a 350°F (180°C) oven for 25 to 30 minutes, until the bacon is crisp and the corn is tender.
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Lime Crema:
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Half an hour before you want to make the Charred Lime Crema, pull the crème fraîche, heavy cream, and cream cheese from the refrigerator to take the chill off. Set a grill pan over your highest heat until it begins to smoke. Grate the zest from the lime with a Microplane and reserve. Slice the lime in half and place the 2 pieces, cut side down, on the grill pan and char until a deep black crust forms. Remove from the heat and let cool slightly. Juice the charred lime over a strainer to catch any citrus cells or pith. In a stand mixer with the paddle attachment on medium-low speed, mix the lime juice, lime zest, crème fraîche, heavy cream, cream cheese, and salt. Once combined, increase the speed to high and beat for 2 to 3 minutes, until light and fluffy.