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Dean's bacon barbecue corn on the cob

In the first instalment of Dean's BBQ Bonanza series, our resident chef puts a meaty and mouth-watering twist on the classic corn on the cob - this could be a new contender for our favourite summer starter!

Serves 4

Ingredients:

50g butter, softened2 cloves garlic, crushedJuice 1 lime1 red chilli, deseeded and chopped (optional)Black pepper4 corn on the cob8 rashers streaky bacon

Method:

  • For the chilli butter: Mix the butter, garlic, lime juice, chilli (if using) and pepper together. Chill in the fridge until required.

  • For the corn: Boil the corn in a large pan of salted water for 5 minutes then drain.

  • Leave to cool slightly until easy to handle. Tightly wrap 2 rashers of bacon around each corn ensuring it overlaps, stretching the bacon and tucking in the ends

  • Place each bacon wrapped corn on a piece of foil adding a small knob of butter overthe top (reserve the remaining for later) and twist the ends. Barbecue for about 20minutes, turning occasionally. Remove from the grill and open the foil.

  • Barbecue the corn directly on the grill for a couple of minutes to crisp the bacon,watch to ensure the bacon does not burn. Top with the remaining chilli butter andserve hot

Logo of Lorraine
itv |

Weekdays 9am