Then roasted or grilled to perfection and topped with an incredibly delicious lime cream sauce that brings all the flavors together.
The key to this recipe is to use a very inexpensive, thin brand of bacon. As it cooks, it crisps up tightly to the corn, allowing the corn to steam inside releasing the natural sweetness, imparted only by the burst of basil and gentle sweet heat of the jalapeno peppers inside.
3 pounds sliced bacon
1 bunch basil, leaves only, torn
2 jalapeño peppers, thinly sliced
8 ears corn, shucked and very lightly seasoned with salt and pepper
Place a sheet of parchment paper on counter and then lay slices of bacon on it alongside each other, slightly overlapping. Ensure that the fat side is placed against meat side on each overlap forming a rough rectangle that is as wide as the ear of corn that will be placed on it.
Tear the fresh basil leaves into small pieces and spread over the bacon, along with thin slices of jalapeño pepper.
Place one shucked ear of corn across the bottom of the bacon rectangle and roll the corn up in the bacon.
Transfer the bacon-wrapped corn, seam side down to a baking sheet that has been lined with parchment paper
Repeat the process with the remaining corn.
(At this point the corn can be covered with plastic wrap and placed in the refrigerator for up to 24 hours.)
Heat the grill to medium, about 350F if it has a thermometer on it.
Place the corn bacon seam side down onto a grill mat. Cook 5 minutes, then rotate each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total.
Alternatively, you place the bacon-wrapped corn, seam side down on a cooling rack set within a rimmed baking sheet and roast it in a 350 F oven for 30 minutes, rotate the ears and roast another 20 Minutes.
Serve with lime crema spooned over the top.
If you don't happen to have the handy grill mat, be sure to wrap each ear of corn in foil prior to grilling!