Although I found the idea for bacon-wrapped corn-on-the-cob slathered with peanut butter in a cookbook from the 1930’s, this recipe is still being posted on various websites.
The corn here in Colombia is called mazorca. The kernels are much bigger than those I grew up eating in the USA. Also, the mazorca is not sweet. In the following recipe, the salt and pork flavors from the bacon and the sweet nutty peanut butter are a nice addition to Colombia’s roasted corn.
Shuck each ear of corn and remove the silk threads. Keep the husk. Spread the corn with about 1 teaspoon of peanut butter. Wrap with one slice of bacon and fasten it with a toothpick.
Re-wrap the ears of corn with its husks. You may want to soak the husks in water for 15 minutes beforehand to help keep the corn moist - steamed while grilling. Grill for 15 - 20 minutes, turning every 5 minutes.
If the bacon is not completely cooked, you may want to partially unwrap the ears of corn. I stuck mine under the broiler for a few minutes.
