Grilled Bacon Wrapped Corn Recipe

Corn: Fresh ears of corn are essential for this recipe, providing a sweet and juicy base that pairs perfectly with the smoky bacon.

Bacon: Choose thick-cut bacon for a hearty, crispy wrap around the corn. The bacon adds a rich, savory flavor that elevates the dish.

To ensure the bacon cooks evenly and crisps up nicely, partially cook the bacon slices in a skillet for a few minutes before wrapping them around the corn. This will give the bacon a head start and help it render out more fat, resulting in a perfectly crispy exterior by the time the corn is tender.

• corn - Substitute with zucchini: Zucchini can be grilled and wrapped similarly, providing a different but delicious texture and flavor.

• corn - Substitute with asparagus: Asparagus spears are a great alternative that can be wrapped in bacon and grilled, offering a unique taste and presentation.

• bacon - Substitute with prosciutto: Prosciutto is a thinner, salt-cured ham that crisps up nicely when grilled and adds a slightly different but equally savory flavor.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a similar smoky flavor and crisp texture when grilled.

• Allow the grilled bacon wrapped corn to cool completely before storing. This prevents condensation, which can make the bacon soggy.
• Wrap each ear of corn individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents the bacon from drying out.
• Place the wrapped corn in an airtight container or a zip-top freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date. This ensures you keep track of how long the corn has been stored.
• Store the corn in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the corn (still wrapped in foil) on a baking sheet and heat for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen.
• Alternatively, you can reheat the corn on the grill over medium heat for 10-15 minutes, turning occasionally, until heated through.
• For a quicker option, use the microwave. Remove the corn from the foil, place it on a microwave-safe plate, and cover with a damp paper towel. Heat on high for 2-3 minutes if refrigerated, or 4-5 minutes if frozen, checking halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled bacon wrapped corn on a baking sheet lined with aluminum foil. Cover the corn loosely with another piece of foil to prevent the bacon from over-crisping. Bake for about 15-20 minutes, or until the corn is heated through and the bacon is sizzling.

• Grill Method: Preheat your grill to medium heat. Wrap the corn in aluminum foil to keep the bacon from burning. Place the wrapped corn on the grill and heat for about 10-15 minutes, turning occasionally, until the corn is warmed through and the bacon is crispy.

• Microwave Method: Place the bacon wrapped corn on a microwave-safe plate. Cover with a damp paper towel to keep the corn moist. Microwave on high for 2-3 minutes, checking halfway through to ensure even heating. Be cautious, as the bacon may not be as crispy as other methods.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the grilled bacon wrapped corn and cover with a lid. Cook for about 10 minutes, turning occasionally, until the corn is heated through and the bacon is crispy. This method can help maintain the crispiness of the bacon.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn in the air fryer basket, making sure they are not overcrowded. Air fry for 8-10 minutes, shaking the basket halfway through to ensure even heating. This method will keep the bacon crispy and the corn tender.

• Grill: A cooking device that provides the heat source for grilling the bacon-wrapped corn.

• Toothpicks: Small wooden sticks used to secure the bacon around the corn.

• Tongs: A tool used to turn the corn on the grill to ensure even cooking.

• Basting brush: Optional tool for applying any additional seasoning or oil to the corn while grilling.

• Cutting board: A surface to prepare and wrap the corn with bacon.

• Knife: Used to trim any excess bacon or to cut the corn if needed.

• Serving platter: A dish to place the grilled bacon-wrapped corn once it’s done cooking.

• Oven mitts: Protective gloves to handle hot items from the grill.

• Timer: A device to keep track of the cooking time to ensure the corn and bacon are perfectly cooked.

Precook the bacon: Partially cook the bacon in the microwave or oven before wrapping the corn. This reduces grill time and ensures the bacon crisps up faster.

Use foil: Wrap the bacon-wrapped corn in foil for the first 10 minutes of grilling. This helps cook the corn evenly and prevents flare-ups from the bacon fat.

Prep in advance: Assemble the bacon-wrapped corn the night before and store in the fridge. This way, you can just grab and grill when ready.

Direct and indirect heat: Start grilling the corn over direct heat to crisp the bacon, then move to indirect heat to finish cooking the corn through.