Bacon Wrapped Corn On The Cob

It’s finally that time of the year, when we spend lots of time (A) eating bacon (B) outdoors entertaining guests (C) eating bacon (D) grilling food out on the barbecue and of course, (E) eating bacon!

Here’s a wonderful way of deliciously tying all 5 activities into one totally awesome recipe that will have your friends and family absolutely begging for more!

Bacon Wrapped Corn On The Cob

(Serves 4)


8 ears corn

1 lb  Sun-Dried Tomato Bacon


Long Tongs

A large bucket or other container full of fresh drinking water

Butcher’s string

A soft brush


Carefully peel back the husk of the corn, expose the kernels without separating the husk from the end of the cob.

Using a soft brush, carefully remove the corn silk from the corn kernels.

Place the corn in the container of water and allow the corn, with it’s husks still connected at the end, in the water for ½ hour in order to soak the husks thoroughly, preventing charring during the grilling process

Preheat your grill to medium temperature.

Remove the soaked corn from the water and pat them dry.

Now wrap strips of bacon around the corn kernels like a swirling barber pole, on each of the ears of corn.

Fold the husks back over the wrapped bacon and kernels.

Tie the husks tightly to all eight pieces of corn with butcher’s string.

Grill the corn over a medium flame /coals heat, turning them every 5 minutes for 15 to 20 minutes or until the bacon is cooked to preferential crispiness and the corn is tender.

Cut the butcher’s string away from the husks and serve.


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