8 medium fresh ears of corn, husks removed or pulled back and tied together
1 pound sliced bacon (not thick-cut)
Large fresh basil leaves
Heat an outdoor gas grill to medium-low or prepare a charcoal grill for indirect heat. Meanwhile, boil the corn.
Bring a very large pot of salted water to a boil over medium-high heat. Carefully add the corn, cover, and cook for 4 minutes. Remove the corn and let cool until cool enough to handle, about 5 minutes.
Wrap the bacon around the corn cobs, tucking in the basil leaves as you go. Overlap the bacon as you wrap it around the corn for the best result. You will need between 2 to 4 slices of bacon per cob. Secure with toothpicks as needed.
Cook the corn over medium-low or indirect heat, turning frequently, until the bacon is crisp, 3 to 5 minutes. Serve hot.