Lay out 4 pieces of bacon alongside each other, slightly overlapping, fat side against meat side. Place a piece of parchment or wax paper over the bacon and using a rolling pin stretch the bacon, thinning it out, being careful to keep the pieces connected.
Remove the sheet of parchment. Sprinkle some of the chopped scallions on the bacon and a few slices of jalapeno pepper.
Place 1 ear of corn across the bottom of the bacon and roll the corn up in the bacon. Place the corn on a baking sheet seam side down till ready to grill. Repeat with the remaining 7 ears of corn. If doing in advance, corn can be refrigerated, covered for up to 24 hours.
To grill, heat the grill to medium and grill over indirect heat, starting with the bacon seam down. Carefully roll the ears of corn every 4-5 minutes until all of the bacon is crisp and caramelized, 15 to 20 minutes total. Once bacon is crispy, brush the corn with the Black Pepper Glaze and cook an additional 3-4 minutes, then serve.
Combine Black Pepper Glaze ingredients into a bowl, mix well and brush onto the corn for the final 3-4 minutes of cooking for a sweet and spicy glaze!
