Corn with Smoky Bacon in Foil
A Simple and Seasonal Side Dish
Gail Simmons, the special projects director of Food and Wine magazine and the head judge on "Top Chef Masters," prepared this corn with smoky bacon in foil for an easy and seasonal summer side dish.
Light a grill or preheat the oven to 475Â°. In a medium saucepan of boiling water, blanch the corn for 1 minute; drain.
Mound the corn on half of a 2-foot piece of foil, leaving a 1-inch border around the sides. Tuck the bacon among the kernels. Fold the other half of the foil over the corn and make small folds around the edges to seal. Grill for 6 to 8 minutes, or until the packet is puffed. Alternatively, set the packet on a baking sheet and bake on the bottom of the oven for about 10 minutes. Open the packet and stir in the scallion rounds.
Recipe courtesy Food & Wine.
This recipe was styled by chef Karen Pickus for Good Morning America.