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Barbecued corn with bacon (BBQ) January 20, 2012

Posted by andrewescott in Recipes.
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This dish at the BBQ dinner is from Ben O’Donoghue’s book Ben’s Barbecue which is full of fantastic recipes.

The corn has a great “opening a present” effect at the table, and is served with chilli and lime butter.

Ingredients (corn)

  • 8 corn cobs, with husks on
  • 8 middle bacon rashes (needs to have the streaky bits)
  • Cooking twine

Ingredients (butter)

  • 125g unsalted butter
  • 1 red chilli
  • 1 lime
  • salt

Method

  1. Trim the rind from the bacon, and separate the streaky part of the bacon from the rest. Cut the streaky part in half – these are the parts used below.
  2. Peel back the husks of each piece of corn to expose the kernels, but without detaching the husk. Although, it doesn’t matter if one or two pieces fall off, as long as there’s enough left to still cover the corn back up later. Pull off the fibres, place two pieces of bacon on either side of a piece of corn, and then re-cover the corn. Tie it up at the top securely with the twine.
  3. Corn can be kept in the fridge for a few hours until needed. In the mean-time, make the butter.
  4. Bring the butter to room-temperature.
  5. Chop the chilli, grate the zest off the lime, and mix in with the butter and salt.
  6. Heat the BBQ to medium heat. Arrange the corn cobs on the BBQ with the tied-up end to the end of the grill (this reduces the chance of it catching on fire).
  7. Cook for 30 mins, continually turning and rotating the corn around to allow it to cook slowly and evenly.
  8. Place the corns on a serving dish, and serve with the butter.

Serves 8.

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Comments»

1. BBQ « Melbourne Recipe Club - January 21, 2012

[…] also barbecued some bacon-wrapped corn on the cob to go with […]


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