Bacon-Wrapped Corn on the Cob Recipe
Bacon-wrapped corn on the cob, featuring jalapeño and basil, offers a flavorful and substantial side dish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat a grill to medium.
-
On a parchment-lined surface, arrange 6-7 bacon slices, overlapping slightly to form a rectangle the length of a corn ear.
-
Cover the bacon with another parchment sheet and pound to flatten and fuse the slices.
-
Remove the top parchment, then top the bacon with torn basil leaves and jalapeño slices.
-
Place an ear of corn at one end of the bacon rectangle and roll it to wrap.
-
Transfer the wrapped corn, seam-side down, to a parchment-lined baking sheet.
-
Repeat the process for all remaining corn ears; cover and refrigerate for 8 to 24 hours.
-
Grill the corn, initially seam-side down.
-
Rotate the corn a quarter turn every 5 minutes until the bacon is crisp and caramelized and the corn is tender, approximately 25 to 30 minutes.