I'm really sorry: Bacon Parmesean Corn

My dad is allergic to corn. My brother is allergic to corn. Two of my nieces are allergic to corn. I'm very sorry to be mean but I have to post this anyway. The rest of you people who are not allergic to corn need to know about this. If you can't have corn just stop reading now. You don't want to know.
A few times a summer I recall that I am in fact not allergic to corn and I can consume it. Good ol' corn on the cob. At the right time of summer the juicy sweetness is nearly addictive. Pair that with a couple other things and you may as well sign yourself up for a post-summer corn rehab. No, I am not lacing my corn with crack, I've heard that's pretty bad for you. I chose to go with an only slightly healthier option. Bacon. Bacon is my crack of choice. Don't worry, I share.

This takes a minute to put together and can be a bit clumsy. Honestly though, the hardest part is mastering the technique of holding the bacon on the corn while you eat the juicy, charred kernels.


Bacon-wrapped Corn with Parmesean

• Fresh, juicy summer corn
• bacon, 2 slices per ear
  
• Parmesean cheese
• fresh cracked pepper
• kitchen twine

Clean and rinse your corn, removing the husk. Place the cheese on the bacon slice and top with pepper. Wrap the two slices of bacon (side by side) around the corn like a big bacon-y candy cane with the cheese against the corn. Secure the bacon by wrapping with kitchen twine. Toss on the grill until the bacon is crisp, turning a couple times.