Paula Deen lights up the grill in July

SMITHFIELD, Va., June 14 /PRNewswire/ -- Celebrating independence is something one of America's favorite Southern cooks, Paula Deen, knows a lot about. Hers is a true American success story -- starting out with just $200 and two teenage sons when she launched a catering service out of her home, eventually becoming a highly successful businesswoman with a huge and loyal audience.

But above all, Deen underscores the importance of family. She has partnered with Smithfield to promote the value of cooking dinner and sharing meals together. This partnership encourages families to prepare and enjoy home-cooked meals as a way to promote nutrition.

"A key part of rounding up family members for a special holiday or everyday meal is preparing wholesome and nutritious food that children and their parents want to eat," Deen said. "When you combine my years of experience in the kitchen with Smithfield's top-quality products like their smoked pork chops, together we can whip up some meals that families can't wait to share."

The partnership is one made for Star-Spangled celebrations. Deen, known for her "down-home" personality and traditional Southern cooking, has authored several cookbooks and hosts several shows on the Food Network. Smithfield is one of America's leading meat companies specializing in ribs, naturally smoked sausage and hot dogs that are made for the grill.

 

Deen's southern roots include the tradition of passing recipes down from generation to generation. Many of those recipes -- like Cherry Rosemary BBQ Ribs, Bacon-Wrapped Grilled Corn on the Cob, Mini Lemon Pork Tenderloin Sandwiches and Sausage Biscuits -- she shares in her cookbooks, on stage, in her restaurants and at  www.smithfield.com .

  Bacon-Wrapped Grilled Corn on the Cob

 

  Servings: 6

  Cooking Time: 20 Minutes

  Smithfield Product: Bacon

 

  Ingredients:

  1 pound Smithfield Bacon

  3 ears corn

 

  Steps:

Gently pull back the husk exposing the corn. Do not remove the husk. Remove the corn silk and use a brush to make sure all the silk is removed. Bring husks back up around corn and soak the corn with the silks removed in cold water for 30 minutes. This will prevent the husks from charring. Preheat a grill to medium heat. Remove from the water and pat dry. Gently pull husks back from the corn. Take a strip of bacon and wrap it around the corn. Fold the corn leaves back over, covering the bacon and corn. Tie the leaves with string and repeat the process for each ear of corn. (Trim the string so it doesn't fall into the fire.) Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 15 to 20 minutes.