4 ears corn, shucked
12-16 slices bacon, depending on size of corn
1 poblano pepper, seeded and cut into matchsticks
Salt and pepper
Oil, for grilling
Heat a grill to medium-high. Season the ears of corn with salt and pepper.
On a work surface, lay three or four slices of bacon parallel to each other with the edges overlapping a bit. Scatter some poblano pieces on the bacon. Place the corn at one end of the bacon and carefully roll it up as tightly as possible, wrapping the bacon around the corn. Repeat with remaining ingredients.
Brush a grill pan with oil and place the corn on it. Grill, turning occasionally, until the bacon is cooked, about 15 minutes.
Recipe and photograph by Sara Newberry