Bacon-Wrapped Corn on the Cob Recipe

Photo set of person making bacon wrapped corn on the cob.

Bryan Voltaggio courtesy of Little, Brown, and Company

Prep: 8 hrs 10 mins
Cook: 30 mins
Total: 8 hrs 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
799 Calories
60g Fat
4g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 799
% Daily Value*
Total Fat 60g 77%
Saturated Fat 20g 102%
Cholesterol 168mg 56%
Sodium 2865mg 125%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 58g
Vitamin C 3mg 15%
Calcium 30mg 2%
Iron 2mg 10%
Potassium 875mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As long as you’ve got the grill fired up, you may as well use it. Corn on the cob comes with a natural handle that makes it easy to turn the cobs on the grill.

This bacon-wrapped corn on the cob is so good, it’s practically a meal all by itself.


  • 3 pounds (1 1/2 kilograms) bacon slices

  • 1 bunch basil, leaves only

  • 2 jalapeño peppers

Steps to Make It

  1. Line a baking sheet with parchment paper.

  2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat-side against meat-side, to form a rough rectangle that is as wide as an ear of corn is long.

  3. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.

  4. Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.

  5. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon.

  6. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.

  7. Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

  8. Preheat a grill to medium heat. If you have a larger grill with an upper rack, use that to cook the bacon.

  9. Grill the corn, starting with the bacon seam side down.

  10. Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.

  11. This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema.


  • For this bacon-wrapped corn recipe, try lining the bacon with basil and jalapeño pepper before you wrap it around the corn. The bacon crisps and the corn steams inside. Some of that smoky flavor penetrates, and as you bite into the corn you get bright bursts of aromatic basil and the sweet heat of the jalapeño pepper.
  • Alternatively, you can lay the bacon-wrapped corn on a rack set over a baking sheet and cook it in a 350 F/180 C oven for 25 to 30 minutes, until the bacon is crisp and the corn is tender.


Recipe from Home: Recipes to Cook with Family and Friends by Chef Bryan Voltaggio, reprinted with permission.