Bacon Wrapped Grilled Corn on the Cob

"The ultimate decadent corn on the cob;. based on a recipe from Paula Deen, of course. :) The flavor the bacon gives the corn is outstanding! Prep time includes soaking."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.
  • Remove the corn silk (you can use a soft brush to ensure that all the silk is removed).
  • Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill.
  • Preheat grill to medium temperature.
  • Remove the soaked corn from the water and pat dry.
  • Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels.
  • Tie the husks down with butcher string; repeat with all ears of corn.
  • Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender.
  • Cut the butcher string away from the husks and serve.
  • Note #1: You can make these earlier in the day if you store them in a container in the refrigerator wrapped in moistened towels.
  • Note #2: I've done them ahead of time for camping, frozen them, and put them in the cooler frozen to help keep things cold in there. Take them out for cooking when thawed (or to thaw them). Put them in the coals for reheating. Wonderful! Also good with a little seasoned salt sprinkled on before wrapping - either Lowry's, Johnny's, or for a change of pace either Southwest Seasoning ( or Curry Powder (
  • Note #3: I've also found that I like to pre-cook the bacon a little so that it's partially cooked, drizzle the small amount of fat mixed with a bit of oil or butter over the cobs, wrap the bacon around, then proceed with the other steps. Otherwise the bacon doesn't cook completely on the cob and is generally tossed away uneaten.

Questions & Replies

Got a question? Share it with the community!


  1. zomg. I made this last week and my family is STILL raving. The corn itself didn't taste like bacon, but it was the most moist and tender grilled corn I have ever had. I have always soaked corn too, so I was surprised by how juicy and tender the kernels were. Definitely cook the bacon first (not crispy), and use the string. A-MA-ZING!
  2. This is a tasty recipe that I inherited from the Zaar account, made and we have now found that it's a duplicate of this one so mine has been removed (fair enough, no problems there, it improves Zaar IMHO) Having made the recipe, I will review it here for Julesong: Sweetcorn on the cob, is, strangely enough, only just taking off in Dutch cooking. ( we can't find any frozen corn here yet..)I can now buy it in a pack of two cobs in the supermarket but they *insist* on "displaying" part of the corn by ripping a few leaves off the husk, so while mine had husk, it wasn't quite 100% complete. I adore corn and bacon so was despirate to try this out and liked it very much... Next time I am in New Zealand where the sweetcorn instustry and supermarkets understand that keeping ALL the husk on the cob, keeps the flavour better, I will make and enjoy this again (and again) becuase I'm sure it will turn out even better than my Dutch attempts. Thanks for an easy recipe where bacon and corn lovers can have both flavours mixed on the BBQ or grill for flavoursome fingerlicking eating :) Thanks !
  3. Boo! These were A LOT of work (compared to normal corn on the cob) and truly disappointing. Followed the instructions, but did not taste the bacon at all. Precooked the bacon slightly and it was still way to undercooked to eat.
  4. Great concept. I definitely think you should cook your bacon about 1/2 through before you wrap around the corn if you plan on eating it. The corn was tender and didn't need any additional seasoning. I didn't have butcher string handy but they worked fine without in my grill baskets. Thanks!
  5. WE fixed this corn at our BBQ with our best friends..very kids friendy..very easy! Just plaib ole good. Ahna is here and says"I liked the bacon cause I like bacon very much" never to young to start rating the food! lol


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
View Full Profile

Find More Recipes