Nothing is more summery than sweet tender corn on the cob. I just wanted to make it better so I added sharp white cheddar cheese and crisp grilled smokey bacon. The corn BBQ'd in it's husk so you get the extra flavour of the silk too. Adding a bit of powdered garlic to the corn before adding the cheese and bacon is ideal but not everyone likes garlic so it's optional.
|6||cobs of corn, husks on (trimmed)|
|1 cup||grated sharp white cheddar cheese|
|12||rashers of thick style Maple Leaf Bacon, BBQ'd and cut in half|
|6||large leaves of Romaine or Chinese Nappa Cabbage|
|pepper, garlic powder and salt, to taste|
1. Grill trimmed corn (soaked in water before) cobs with husks and silk still around them. 20 - 30 minutes depending on how large the cobs are.
2. strip the cooked cobs of leaves and silk.
3. lay each romaine/nappa leaf on a 35 x 35 cm strip of foil.
4. place 2 pieces of grilled bacon on the leaf and then some grated cheese on top.
5. cut each cob into 2 pieces, then put the two cut pieces back together and lay on the bacon and cheese.
6. sprinkle with more cheese, liberally, and add two strips of bacon on top.
7 Try to get some extra cheese on the sides of the cobs also, then fold up the foil into a sealed pouch and lay all the cobs on the BBQ to roast for 10 minutes on a high heat with the BBQ cover closed.
8. Serve hot and season to taste.
9 Variation: you can wrap the bacon around the cob pieces instead of laying over top and underneath. In both cases, the cheese should help hold the bacon on the cob.
The hot corn can be served on the now cooked Romaine or Nappa leaves. This prevents the cheese from sticking to the foil.
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