Bacon Wrapped Corn on the Cob- Sweet corn on the cob enveloped in a savory blend of bacon adorned with bits of freshly torn basil and thinly sliced jalapenos, then roasted or grilled to perfection and topped with an incredibly delicious lime cream sauce that brings all the flavors together.
If you’re looking for a tasty and visually impressive dish to impress your guests, look no further than Bacon Wrapped Corn on the Cob. This scrumptious recipe has all the flavor and texture contrast to tantalize your taste buds and make a statement at your next gathering.
The smoky bacon is perfectly paired with sweet corn to create a delicious taste sensation. In contrast, the crispy bacon pairs wonderfully with the juicy kernels of corn to provide an interesting texture contrast.
The added richness of the bacon elevates the overall flavor of this dish and provides a truly unique experience for your guests. And with this recipe, you can experiment with different seasonings and toppings to customize it to suit your own personal tastes.
Besides its incredible flavor, one of the best things about this recipe is its eye-catching presentation. The vibrant colors from the fresh basil leaves, jalapeno peppers, and golden-hued bacon create an attractive visual impact on any plate. Plus, it looks just as delicious as it tastes, making it an ideal choice for any special occasion or dinner party.
So if you’re looking for an unforgettable dish with amazing flavors and stunning presentation, then Bacon Wrapped Corn on the Cob should be your go-to option! With its irresistible blend of savory flavors, contrasting textures, and beautiful presentation, it’s sure to become a hit amongst young and old guests.
How to Make Bacon Wrapped Corn on the Cob
Bacon Wrapped Corn on the Cob Recipe
You’ll Need:
3 pounds sliced bacon
1 bunch basil, leaves only, torn
2 jalapeño peppers, thinly sliced
8 ears corn, shucked and very lightly seasoned with salt and pepper
- Place a sheet of parchment paper on the counter and then lay slices of bacon on it alongside each other, slightly overlapping. Ensure that the fat side is placed against meat side on each overlap forming a rough rectangle that is as wide as the ear of corn that will be placed on it.
- Tear the fresh basil leaves into small pieces and spread over the bacon, along with thin slices of jalapeño pepper.
- Place one shucked ear of corn across the bottom of the bacon rectangle and roll the corn up in the bacon.
- Transfer the bacon-wrapped corn, seam side down to a baking sheet that has been lined with parchment paper
- Repeat the process with the remaining corn.
(At this point the corn can be covered with plastic wrap and placed in the refrigerator for up to 24 hours.)
How To Cook it:
- Heat the grill to medium, about 350°F if it has a thermometer on it.
- Place the corn bacon-seam side down onto a grill mat. Cook 5 minutes, then rotate each ear a quarter turn every five minutes. Repeat until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total.
- Alternatively, you place the bacon-wrapped corn, seam side down on a cooling rack set within a rimmed baking sheet. Roast it in a 350°F oven for 30 minutes, rotate the ears and roast another 20 Minutes.
- Serve with lime crema spooned over the top.
If you don’t happen to have the handy grill mat, be sure to wrap each ear of corn in foil prior to grilling!
Substitions
There are a few substitutions you can consider for bacon wrapped corn on the cob with basil and jalapeno slices:
1 Turkey Bacon: For a healthier alternative, you can use turkey bacon instead of traditional bacon. It provides a similar smoky flavor with less fat.
2 Vegan Bacon: If you follow a vegan or vegetarian diet, you can use plant-based bacon alternatives made from ingredients like tempeh or tofu.
3 Herb-infused Oil: If you don’t have fresh basil or prefer a milder flavor, you can brush the corn with an herb-infused oil, such as rosemary or thyme.
4 Mild Pepper: If you’re not a fan of spicy jalapenos, you can replace them with mild peppers like bell peppers or banana peppers for a more subtle kick.
Remember to adjust the cooking time and temperature according to the specific substitution to achieve the desired texture and flavor.
Storage
Storing your Bacon Wrapped Corn on the Cob correctly will ensure that it stays fresh and delicious for longer.
The best way to store this dish is by wrapping it tightly in plastic wrap or foil and placing it in an airtight container.
Then, place the wrapped corn in the refrigerator, which can keep for up to 4 days.
If you plan on freezing the dish, make sure to wrap it securely with plastic wrap before putting it into a freezer-safe container. This dish can last up to 3 months in the freezer when stored properly.
When reheating leftover Bacon-Wrapped Corn on the Cob, make sure to heat slowly over low heat so that the bacon does not become too crispy and overcooked. Enjoy!
Bacon Wrapped Corn on the Cob Recipe- Print Now
Bacon Wrapped Corn on the Cob
Ingredients
- 3 pounds bacon, sliced
- 1 bunch basil (leaves only, torn)
- 2 jalapeño peppers (thinly sliced)
- 8 ears corn on the cob (shucked and very lightly seasoned with salt and pepper)
Instructions
- Place a sheet of parchment paper on the counter and then lay slices of bacon on it alongside each other, slightly overlapping. Ensure that the fat side is placed against meat side on each overlap forming a rough rectangle that is as wide as the ear of corn that will be placed on it.3 pounds bacon, sliced
- Tear the fresh basil leaves into small pieces and spread over the bacon, along with thin slices of jalapeño pepper.1 bunch basil2 jalapeño peppers
- Place one shucked ear of corn across the bottom of the bacon rectangle and roll the corn up in the bacon.8 ears corn on the cob
- Transfer the bacon-wrapped corn, seam side down to a baking sheet that has been lined with parchment paper
- Repeat the process with the remaining corn.
- (At this point the corn can be covered with plastic wrap and placed in the refrigerator for up to 24 hours.)
To Cook:
- Heat the grill to medium, about 350°F if it has a thermometer on it.
- Place the corn bacon-seam side down onto a grill mat. Cook 5 minutes, then rotate each ear a quarter turn every five minutes. Repeat until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total.
- Alternatively, you place the bacon-wrapped corn, seam side down on a cooling rack set within a rimmed baking sheet. Roast it in a 350°F oven for 30 minutes, rotate the ears and roast another 20 Minutes.
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
This recipe looks delicious and I’m sure it would be a hit at any summer BBQ. It’s nice to see that you included instructions for how to grill the corn, as well as roasting in an oven. What other vegetables do you recommend pairing with bacon wrapped corn?
First of all, I think that this is a great dish to make in the summer when fresh produce is at its peak. It’s also not too complicated to assemble. However, I find that when it’s made with bacon, it can be pretty unhealthy If you’re watching calories or carbs, you might want to use turkey bacon instead.