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Bacon-Wrapped Corn on the Cob

overhead shot of bacon-wrapped corn on the cob on a white plate
Fresh sweet juicy corn wrapped in smokey bacon and grilled to perfection, this bacon-wrapped corn on the cob will be a game-changer.
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Table of Contents
  1. BACON-WRAPPED CORN ON THE COB INGREDIENTS
  2. HOW TO MAKE THIS BACON-WRAPPED CORN ON THE COB RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

Everything tastes better with bacon, and this bacon-wrapped corn on the cob is no exception. The sweet corn combined with the salty, crispy bacon slices and seasonings produces an unbelievably delicious side dish.

Corn on the cob is such a treat during the warmer months. There are plenty of ways to prepare it, including fried corn on the cob, elote (Mexican street corn), and grilled corn on the cob.


MORE BACON-WRAPPED RECIPES:
Bacon-Wrapped Chicken | Bacon-Wrapped Asparagus


BACON-WRAPPED CORN ON THE COB INGREDIENTS

You will need:

  • 2 pounds bacon, NOT thick-sliced
  • Salt and black pepper, to taste 
  • Paprika to taste, optional
  • ¼ cup fresh basil, coarsely chopped 
  • 1 to 2 jalapeño peppers, seeds removed, sliced lengthwise into thin strips 
  • 4 ears corn, husked and corn silk removed

SUBSTITUTIONS AND ADDITIONS

Spice Level: Depending upon how spicy you like your corn, more or less jalapeños can be added to it. You could also add a dash of chili powder or red pepper flakes to your spice mix for more spice. For a different spice flavor, try adding cajun seasoning to the spice mix.

Cream Cheese: Cover bacon strips with cream cheese before adding the seasonings to add a creamy addition to the fresh corn.

Butter: Cover the ears of corn with butter before wrapping it in the pieces of bacon, and you will have a cob of corn coated in a mixture of melted butter and delicious seasonings when it’s finished cooking.

Garlic: Add minced garlic with the seasonings for even more flavor.

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HOW TO MAKE THIS BACON-WRAPPED CORN ON THE COB RECIPE

STEP ONE: Lay 6 to 7 slices of bacon on a piece of plastic wrap. Overlap each slice of bacon lengthwise, about ⅓ of a slice laying on top of the next strip of bacon. The resulting width of the layers of bacon should be the same as the length of an ear of corn. 

STEP TWO: Lay another piece of plastic wrap on top of the bacon. Using a meat mallet, pound the bacon so that the slices are pressed into each other. Remove the top layer of plastic wrap. 

PRO TIP: If you don’t have a meat mallet, a rolling pin will work in a pinch to pound the meat.

STEP THREE: Sprinkle the bacon with salt and pepper to taste. If using, sprinkle with paprika. Sprinkle with 1 tablespoon of basil. Spaced equally apart, lay the strips of jalapeños across the bacon, approximately ¼ to ½ of one jalapeño pepper per ear of corn.

PRO TIP: If you dip your fingers in olive oil before working with the jalapeño peppers, it will prevent the pepper oil from getting into your skin. Wash off the olive oil when finished, and your fingers won’t be covered in spice.

STEP FOUR: Place an ear of corn across the width, and at the end of the bacon. Roll up the corn in the bacon. Use plastic wrap or parchment paper to get started. Once completely rolled up, wrap the corn in the plastic wrap. The corn can be refrigerated for 8 hours or overnight. 

STEP FIVE: Prepare the grill by rubbing the cooking grates with oil. Preheat the grill to medium heat, approximately 300 to 350°F. 

STEP SIX: Unwrap the corn from the plastic wrap and place it on the preheated grill, seam side down. If you have an upper grate, use it and turn the corn at least once during cooking. Otherwise, turn the corn a one-quarter turn every 5 to 7 minutes. Cook the corn until bacon begins to crisp, about 25 minutes.

PRO TIP: Putting the bacon on the hot grill with the bacon seam side down at the start of cooking will prevent it from unraveling. Once it starts to cook, it will hold its shape.

PRO TIP: If you are concerned about the bacon staying secure on the cob during grilling, you can tie a couple of pieces of water-soaked cotton cord or butcher string around the bacon.

HOW TO SERVE

Grilled bacon-wrapped corn on the cob would be the perfect way to cook corn for a summer BBQ alongside grilled meats such as beer marinated grilled chicken, grilled chicken, grilled tilapia. Add grilled potatoes and roasted vegetables to the side.

A cold iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea to drink, and you will have a perfect meal.

STORAGE

IN THE FRIDGE: Store the cooked corn on the cob in the fridge for 3 to 5 days wrapped in a piece of foil and sealed in a large container.

As the bacon cooks on your outdoor grill, the juices and seasonings will be absorbed by the corn kernels to create an incredible smokey and flavorful side dish. After you have tried this easy bacon-wrapped corn on the cob on the BBQ, you’ll never eat fresh summer corn any other way again! 

FAQ

Can you prepare the corn ahead of time and grill it later?

This corn recipe can be prepared up to 8 hours ahead of time and stored in the fridge until you are ready to grill.

Will the leftover corn keep in the fridge?

You can keep leftover corn in the fridge wrapped in aluminum foil for 3 to 5 days.

Can I cook this corn on a charcoal grill or is a propane BBQ better?

This corn will cook well on either type of BBQ that you have.

MORE RECIPES YOU’LL LOVE

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overhead shot of bacon-wrapped corn on the cob on a white plate

Bacon-Wrapped Corn on the Cob

5 from 1 vote
Fresh sweet juicy corn wrapped in smokey bacon and grilled to perfection, this bacon-wrapped corn on the cob will be a game-changer.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 2 pounds bacon NOT thick-sliced
  • Salt and pepper to taste
  • Paprika to taste (optional)
  • ¼ cup fresh basil coarsely chopped
  • 1 to 2 jalapeno peppers seeds removed, sliced lengthwise into thin strips
  • 4 ears corn husked and silks removed

Instructions
 

  • Lay 6 to 7 slices of bacon on a piece of plastic wrap. Overlap the bacon lengthwise, about ⅓ of a slice laying on top of the next piece. The resulting width of the layers of bacon should be the same as the length of an ear of corn.
  • Lay another piece of plastic wrap on top of the bacon. Using a meat mallet, pound the bacon so that the slices are pressed into each other. Remove the top layer of plastic wrap.
  • Sprinkle the bacon with salt and pepper to taste. If using, sprinkle with paprika. Sprinkle with 1 tablespoon of basil. Spaced equally apart, lay strips of jalapenos across the bacon, approximately ¼ to ½ of one jalapeno per ear of corn.
  • Place an ear of corn across the width, and at the end, of the bacon. Roll up the corn in the bacon. Use the plastic wrap or parchment paper to get started. Once completely rolled up, wrap the corn in the plastic wrap. The corn can be refrigerated for 8 hours or overnight.
  • Prepare the grill by rubbing the cooking grates with oil. Preheat the grill to medium heat, approximately 300 to 350°F.
  • Unwrap the plastic wrap and place the corn on the grill, seam side down. If you have an upper grate, use it and turn the corn at least once during cooking. Otherwise, turn the corn a one-quarter turn every 5 to 7 minutes. Cook the corn until bacon begins to crisp, about 25 minutes.

Nutrition

Calories: 1025kcal | Carbohydrates: 20g | Protein: 32g | Fat: 91g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1515mg | Potassium: 705mg | Fiber: 2g | Sugar: 6g | Vitamin A: 369IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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