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Bacon Wrapped Grilled Corn

Bacon wrapped grilled corn with a spiral-wrapped bacon shell that crisp-charbles on the grill. Rendered fat soaks into each kernel while the edges caramelize for smoky, tender corn.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 2 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked.
Bacon
  • 8 strips thin-cut bacon Spiral wrap around each ear.
Seasoning
  • 2 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Securing (optional)
  • 1 toothpicks or skewers Use to secure bacon ends if needed.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the grill to medium heat and let it come up to temperature before cooking.
  2. In a small bowl, mix brown sugar, smoked paprika, black pepper, and garlic powder until evenly combined.
  3. Pat the corn dry, then rub the spice mixture all over each ear so the surface is evenly coated.
Wrap with bacon
  1. Starting at one end, tightly spiral 2 strips of thin-cut bacon around each ear, overlapping slightly as you wrap.
  2. Secure the bacon ends with a toothpick if needed to keep the spiral in place while grilling.
Grill and finish
  1. Grill the bacon-wrapped corn for 20–25 minutes, turning every 5 minutes, until the bacon is crispy and the corn is tender.
  2. Let the bacon wrapped grilled corn rest for 2 minutes before serving so the bacon continues to crisp as the fat sets.

Notes

For the best char, keep the grill at a steady medium heat and turn on schedule (every 5 minutes) so the bacon crisps without burning. Store leftovers in the refrigerator up to 3 days; reheat on a hot grill or in a skillet to re-crisp. Freezing isn’t recommended because the corn texture softens. If you want a lighter option, use turkey bacon in the same wrapping method.