Labor Day cookouts signal the end of summer and with it, enjoying the last of iconic seasonal foods. Soon grilling hot dogs and cheeseburgers outside, eating farmers market blueberries, and making homemade ice cream will be things to look forward to for next year. Go out in a blaze of warm-weather glory with this recipe for Peppered Bacon Wrapped Corn on the Cob from Edwards Virginia Smokehouse. This video shows just how easy it is.
[dropcap letter=”F”]ounded in 1926 in Surry, VA, Edwards Virginia Smokehouse is a family-owned ham, bacon, and sausage purveyor, currently in the hands of third-generation cure master Sam Edwards III and his son, Sam Edwards IV. Utilizing the highest quality heritage and commodity hogs — and curing and smoking methods that are rooted in the traditions of America’s first settlers, with minimal processing — Edwards’ product lineup far surpasses basic country hams. Edwards’ offerings incorporate a flavor that’s unique to the region, and include traditional Country and Sweet hams, Surryano ham, bacons, sausages, and a variety of specialty items. Edwards’ products are used by some of the country’s leading chefs (many of whom are James Beard Award winners), including David Chang of Momofuku, Jeremiah Langhorne of The Dabney, Mashama Bailey of The Grey, Cassidee Dabney of Blackberry Farm, and many others. Edwards’ products are available direct-to-consumer through their website, as well as from a variety of specialty store and grocers around the country. edwardsvaham.com
Peppered Bacon Wrapped Grilled Corn on the Cob[columns_row width=”third-and-two-thirds”] [column]Ingredients
- 4 ears of corn, shucked and cleaned
- 12 pieces Edwards Sliced Hickory-Smoked Peppered Bacon
1. Turn on your grill and set to medium-high heat (about 400 degrees F).
2. Lay out three strips of Sliced Hickory-Smoked Peppered Bacon next to each other on a table or cutting board. Give them a press so that they all are set together.
3. Take an ear of corn at one end and start a tight wrap with the bacon. Carefully roll the corn, wrapping the bacon strips until the corn is fully swathed in the bacon. Press down along the bacon-wrapped corn, especially putting pressure on the bacon seam where the end of the bacon hits. Repeat this process with the desired amount of corn.[/column] [column]Grilling
1. Add the bacon-wrapped corn to the heated grill, bacon seam side down. Close the lid and let them grill for about 5-6 minutes.
2. Afterward, flip the corn to the opposite side for even cooking. Close the lid and grill for another 5-6 minutes. Keep an eye out for the browned, seared coloring on the bacon.
3. Once 6 minutes are up, or when bacon is fulled browned, remove from grill and let it sit for about two minutes. Then, serve and enjoy!