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Bacon Wrapped Grilled Corn

Bacon wrapped grilled corn with a smoky, caramelized bacon shell and tender kernels. The rendered fat soaks into the corn while the bacon crispes and chars directly on the grill for a summer BBQ side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Corn and bacon
  • 4 corn Husked; remove all silk.
  • 8 bacon Thin-cut strips for faster crisping.
Seasoning rub
  • 2 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Optional securing
  • 1 toothpicks or skewers Use only if needed to hold bacon in place.

Equipment

  • 1 sheet pan

Method
 

Prep the grill and spice rub
  1. Preheat the grill to medium heat with the lid closed so it holds steady temperature for even cooking.
  2. Mix brown sugar, smoked paprika, black pepper, and garlic powder together in a small bowl until evenly combined.
Wrap, season, and grill
  1. Pat corn dry and rub the spice mixture all over each ear so the seasoning sticks to the kernels.
  2. Starting at one end, tightly spiral 2 strips of bacon around each ear of corn, overlapping slightly, then secure ends with toothpicks if needed.
  3. Grill for 20–25 minutes, turning every 5 minutes, until the bacon is crispy and the corn is tender with visible char on the bacon edges.
Rest and serve
  1. Let rest for 2 minutes before serving so the bacon continues to crisp as it sits.

Notes

Key pro tip: patting the corn dry helps the spice rub cling, and grilling on medium heat with frequent turning encourages even bacon crisping and kernel tenderizing. Refrigerate leftovers in a covered container for up to 3 days; reheat on the grill or in a hot skillet to re-crisp bacon. Freezing is not recommended because the corn texture softens. Dietary swap: use turkey bacon in the same spiral pattern for a lighter option (browning may be less intense).