Nothing says summer like some field-fresh corn on the cob! Perfectly cooked until tender and dripping with butter is the favorite of many a backyard barbecue, but hold on to your hats! My recipe for Bacon-Wrapped Coconut Curry Corn on the Cob takes the traditional side dish and makes it the star of the show! Wrapped in bacon and dripping with sweet and savory flavors of the East, this is one dish you don’t want to pass by!
- 1 to 2 pounds thin-sliced bacon
- 12 ears of fresh corn on the cob (shucked)
- 1 cup Cream of Coconut
- 3 Tbsp Red Curry Powder
- Preheat your grill to 350⁰. Gas or charcoal grills work equally as well here, but as a proponent of cooking over lump hardwood charcoal, I can attest to the fact that the charcoal grill will yield exceptional smokey flavors.
- Wrap each cob of corn in bacon, tucking the ends of the bacon underneath itself to ensure that it does not unravel. Depending upon the size of the corn cob, you may need more than one piece.
- Place corn directly on the grill and cook, covered for approx. 20 minutes until the bacon begins to brown and turn slightly crispy.
- Mix Cream of Coconut with curry powder and brush on the corn liberally. Allow the mixture to set in the heat of the grill for at least 5-10 minutes and reapply as desired. (Hint: I prefer to use the Cream of Coconut packaged in a squeeze bottle, designed to be used to make Pina Coladas. Fine it in the grocery or liquor store near the non-alcoholic mixers.)