Grilled Corn
For all our grilled corn recipes, brush 12 husked ears with olive oil. Grill on medium-high until tender, about 20 minutes.

Cook 6 slices of bacon until crisp, about 6 minutes; drain on paper towels. Finely chop bacon and set aside on a platter.
Roll corn in butter and then in bacon. Serve immediately.

Tips & Techniques
Tip: For a smoky, slightly charred flavor, remove silks and husks, then brush corn with oil before grilling. Prefer a moister kernel? Strip away silks only and grill the ears inside their husks after a 20-minute soak in cold water.

Alternate:
While corn is grilling, in a small bowl, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and a pinch of allspice.
Cook 6 slices of bacon until crisp, about 6 minutes; drain on paper towels. Finely chop bacon and set aside on a platter.
During the last 3 minutes of grilling, baste corn with maple-mustard glaze. Roll corn in bacon. Serve immediately.