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 Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Appetizer, Side Dish
Keyword: Bacon-Wrapped Corn on the Cob Recipe
Salt and pepper,to taste
Paprika,to taste (optional)
¼cupfresh basil,coarsely chopped
1 to 2jalapeño peppers,seeds removed and sliced lengthwise into thin strips
4ears corn,husked and silks removed
Lay 6 to 7 slices of bacon on a piece of plastic wrap. Overlap the bacon lengthwise, with 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 jalapeños across the bacon, approximately ¼ to ½ of one jalapeño 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.
If you don’t have a meat mallet, a rolling pin will work in a pinch to pound the meat.
If you dip your fingers in olive oil before working with the jalapeno 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.
Putting the bacon on the grill with the bacon seam side down at the start of cooking will help prevent it from unraveling. Once it starts to cook, it will hold its shape.
If you are concerned about the bacon staying secure on the cob during grilling, you can tie a couple pieces of water soaked cotton cord or twine around the bacon.