Prep 5 mins
Cook 15 mins
I think the title is fairly descriptive, adjust the amount of chilli flakes to taste but don't be too scared ;-). The cheese and wrapping of the bacon makes this difficult to prepare and serve in a 'neat' manner - it's best eaten using your fingers on an occasion when you're aren't worrying much about what others think.
- Place corn cob on a piece of foil large enough to wrap around it once or twice.
- Wrap piece or pieces of bacon around corn and top with shredded cheese, chilli flakes and wrap up tightly in foil.
- Cook over medium - hot BBQ grill plate for 15-20 minutes or so turning often.
Wow, for such a simple recipe, this was soooo good! We loved the combination of flavors. I really liked having it cook on the grill as it was less clean up for me. I served this along with grilled ribs, pasta salad, rolls and pie for dessert. Made for the A/NZ recipe swap.
This had really good flavor, but all of my cheese stuck to the foil. This could be because I cooked the bacon a little before putting it in there. I also used southwest seasoning instead of chili flakes.
My husband almost never comments on ingredients, just flavour. His words for this were -- Gosh, the bacon was sure a good idea. Also, I'm originally from Nebraska -- the Cornhusker State -- where eating corn with your fingers is compulsory.