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1
Clean the corn; pull the husks of and remove all of the silk.
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2
Soak the ears of corn in lightly salted water for about an hour (or more).
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3
You need four 12 inch pieces of aluminum foil.
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4
Lay out 2 of the pieces on your counter.
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5
The other 2 will be used later to top these to make an air tight pouch for the corn.
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6
Place 2 tablespoons of butter and 1/2 teaspoon of garlic powder in the center of each of the 2 pieces of foil.
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7
Chop each ear of corn in half and place 4 halves on each piece of foil over butter and garlic powder.
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8
Season the top of the corn with salt and pepper.
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9
You should have 4 half ears on each piece of foil now.
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10
This is your 'corn row'.
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11
Place 2 strips of bacon (lengthwise) over each of your 2 'corn rows'.
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12
Cut half of an onion into rings and evenly distribute the rings over the 2 'corn rows'.
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13
Now place the other 2 pieces of foil over the corn rows and crimp all the edges very tightly to make an air tight sealed pouch.
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14
Grill your pouches on a hot grill for about 15 minutes (sometimes it may take a little while longer) flip the pouch CAREFULLY every 4 or 5 minutes.
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15
DO NOT puncture the pouch because you need all those great juices to stay in there BASTING the corn and forcing all those great flavors deep into the corn.
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16
The flames from your grill SHOULD NOT be touching the pouches- if you have a second rack on your grill put the pouches on that instead of directly over the heat.
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17
Enjoy AMAZING grilled corn!
