Grilled Bacon-Wrapped Corn

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