Bryan Voltaggio’s Bacon-Wrapped Corn on the Cob
2-3 lbs. bacon slices
1 bunch basil leaves
2 jalapeño peppers, thinly sliced
8 ears corn, shucked
1. On a piece of parchment paper, place a few slices of bacon (2 to 3 slices, or as many as you prefer) alongside each other, slightly overlapping. Cover with another sheet of parchment paper and pound lightly with a rolling pin to flatten the bacon and press the slices together. Remove the top parchment sheet and sprinkle the bacon with basil leaves and jalapeño slices.
2. Lay 1 ear of corn across the bottom edge of the bacon and roll the corn up. Transfer the corn to a parchment-lined baking sheet, laying it seam-side down. Repeat the process with the remaining ears of corn. Cover with plastic wrap and refrigerate overnight or up to 24 hours.
3. Preheat a grill or grill pan to medium heat. Grill the corn, starting with the bacon seam-side down. Give the ears a quarter turn every 5 minutes, until the bacon is crisp and caramelized on all sides and the corn is tender, 25 to 30 minutes total.