Bursting with summertime flavor, this bacon wrapped corn on the cob is wrapped in foil and finished on the grill. It’s so easy to make, and perfect for your next BBQ or cookout.
After brushing tender steamed corn with garlic butter, we wrap it in partially-cooked bacon strips, cover it in foil and finish cooking it on the grill. The smoky bacon and sweet corn mingle together, and the flavors are irresistible.This tasty sweet corn is sure to become a family favorite!
By the way, if you love incorporating the flavor of bacon, be sure to check out our tasty recipe collection of 15 Best Side Dishes with Bacon.
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- This corn wrapped in bacon is one of our favorite bacon side dishes because it has SO much tasty flavor!
- The preparation is super easy.
- No fancy equipment is needed.
- You can assemble the corn and wrap it in foil ahead of time. Simply finish it on the grill right before serving.
- You’ll love watching the reaction when your guests open up the foil and inhale the aroma of bacon and fresh corn!
To prepare this tasty bacon-wrapped corn on the cob, you’ll need these ingredients:
- 1 pound regular sliced bacon – regular sliced bacon works best for this recipe, as it remains flexible after pre-cooking
- 6 ears sweet corn, shucked – see tips below for how choosing the best fresh corn
- 3 tablespoons salted butter – If you only have unsalted butter, no problem. Just sprinkle the ears of corn with a little salt after brushing with the melted butter.
- 1 clove garlic, peeled and minced
- 1 tablespoon chopped fresh chives
How to Pick the Best Sweet Corn at the Market
Here are some simple tips for choosing the best fresh corn:
- Examine the husks and choose corn with bright green husks.
- Look for ears with tightly wrapped husks.
- Feel through the husk for kernels that are even and rounded.
- Dry or yellowing husks indicate that the corn is past its prime.
- Avoid ears with brown spots or holes, which are often caused by bugs.
- Avoid the temptation to peel back the husk for a peek. Opening the husk makes the corn dry out quickly and then it becomes wasted.
How to Store Sweet Corn
The sooner you can use fresh corn on the cob, the more tender the kernels will be.
Store unshucked ears of corn in the refrigerator if you’re not cooking them right away. Keep them in the husk until right before preparing, and try to use within 24 hours.
The Best Bacon for Wrapping Corn
We like regular-cut sliced bacon for this recipe. It’s just the right thickness for oven-cooking and wrapping around the corn.
If you only have thick-sliced bacon on hand, no problem! Just extend your oven cooking time a little until the bacon is crispy, flexible and almost done before draining it and wrapping it around the corn.
Cooking Equipment You’ll Need
These are the tools needed to prepare this bacon-wrapped corn on the cob:
- Baking sheet
- Aluminum foil
- Parchment paper
- Paper towels
- Corn silk remover brush
- Large stockpot
- Barbecue grill
- Silicone brush for basting
Step by Step Instructions
Preheat the oven to 325 degrees, line a large baking sheet with foil and top it with a piece of parchment paper.
I like to cut the bacon in two long, skinny lengthwise strips before wrapping it around the corn. It cooks more evenly and is easier to wrap.
Arrange the strips of bacon on the prepared baking sheet.
Put the pan in the oven and bake until the bacon starts to brown, but is still flexible. Cooking time will vary depending on the thickness of your bacon, but in my oven this took about 25 minutes.
While the bacon is cooking, preheat your grill to medium temperature. This recipe works great on any type: gas grill, pellet grill, charcoal, hardwood, ceramic grill or a kettle grill.
When the bacon is partially cooked, browned but still flexible, remove it from the oven and drain on paper towels.
While the bacon is cooking, shuck the corn and remove the corn silk. A special corn brush makes this task much easier!
Bring a large pot of water to boiling over high heat and add the corn. Boil until tender.
Drain the corn and blot with paper towels. Preheat the grill to medium-high heat.
Melt the butter and add the garlic, stirring to mix. Brush the corn generously with the garlic butter. A silicone basting brush is perfect for this.
Put each ear of corn in a sheet of aluminum foil. Wrap with several of the bacon strips. I just wrap the strips around and tuck them under the corn, but you can secure them with toothpicks if you like.
Arrange the foil-wrapped corn on the barbecue grill. Cook over medium-high heat, turning frequently, until you hear the bacon sizzling, about 5 to 10 minutes depending on how your grill cooks.
Remove from the grill and allow to cool for a few minutes. Open the foil, sprinkle with chopped fresh chives and enjoy!
How to Eat Bacon Wrapped Corn
We like to alternate bites of the sweet, garlicky corn and smoky, savory bacon. Some people enjoy removing the bacon and eating it separately along with the corn. The bacon flavor infuses the corn, and the bacon absorbs some of the garlic butter. It’s sooo good! If you happen to be grilling hamburgers, you can also put the bacon on your burger.
- Sprinkle the corn with a spicy seasoning salt just before serving. We love Tony Chachere’s Original Creole Seasoning.
- Brush the bacon with sweet barbecue sauce while it’s cooking in the oven.
- Sprinkle the corn with your favorite chili powder just before serving. Add a dash of cayenne pepper if you like extra spice.
Each ear of corn prepared using this recipe contains 26 grams of carbohydrates.
For best results, we recommend pre-cooking the bacon and parboiling the corn. The bacon-wrapped corn is wrapped in aluminum foil and finished on the grill until the bacon is hot and sizzling. The grilling process takes approximately 5 to 10 minutes.
For those who love ranch flavor, you can spread the corn with ranch dressing instead of garlic butter before wrapping it with bacon.
The word “ear” was used to describe a head or spike of grain In the original Old English. Some also theorize that 16th century artist Italian artist Giuseppe Arcimboldo’s painting “Summer” inspired the name, as it featured a bearded man whose face was made entirely of produce: peaches for cheeks, a cucumber nose, and a small ear of fresh corn for his ear.
More Bacon Side Dishes You’ll Love!
If you love the flavor of crispy bacon paired with veggies, you’ll enjoy these tasty recipes:
Let’s Get Cooking! Here’s the Recipe:
Bacon Wrapped Corn on the Cob
- baking sheet
- aluminum foil
- parchment paper
- paper towels
- corn silk remover brush
- large stockpot
- barbecue grill
- silicone brush for basting
- 1 pound regular sliced bacon
- 6 ears sweet corn shucked
- 3 tablespoons salted butter
- 1 clove garlic peeled and minced
- 1 tablespoon chopped fresh chives
- Preheat the oven to 325 degrees, and line a large baking sheet with foil topped with a piece of parchment paper.
- Cut the bacon strips in half lengthwise. Arrange on the baking sheet in a single layer.
- Cook the bacon until lightly browned but still flexible, about 25 minutes. Remove from the oven and drain on paper towels.
- While the bacon is cooking, fill a large pot with water deep enough to cover the corn. Bring to a boil, add the corn, and cook until tender, about 10 minutes. Remove from the oven and drain the corn on paper towels to dry.
- Preheat the grill to medium temperature. Tear six sheets of heavy duty aluminum foil large enough to wrap the corn.
- Melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring frequently, until garlic sizzles, about 3 minutes. Remove from heat and reserve.
- Arrange each ear of corn on a square of foil and brush all over with the garlic butter.
- Wrap each ear of corn in several strips of bacon, securing with toothpicks if you wish. Wrap the corn in the foil.
- Arrange the foil wrapped corn on the grill and cook, turning several times, until you hear the bacon sizzling, about 5 to 10 minutes. Check one ear to make sure the bacon is golden brown, and remove from the grill.
- Open foil packets, remove toothpicks if you used them, sprinkle with chopped chives and serve.
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