Candied-Bacon Wrapped Corn recipe

Summer barbecues at my place are a serious affair. We’re talking smokers fired up at dawn, a cooler overflowing with every type of beverage imaginable, and a spread that could feed a small army. While I love the classics – burgers, ribs, potato salad – I’m always on the hunt for that one dish that makes people stop and say, “Wow, what is that?”. This Candied-Bacon Wrapped Corn recipe is that dish. I first made it on a whim last summer, needing a side that was more exciting than just plain grilled corn. Candied bacon is already a beloved treat in our house, and corn on the cob is a summer staple. The idea of combining them just popped into my head, and let me tell you, it was a stroke of genius. The reaction was immediate and enthusiastic. The smoky, salty bacon, perfectly caramelized with brown sugar, wrapped around sweet, juicy corn – it’s a flavor explosion that’s both unexpected and utterly addictive. My guests couldn’t get enough. Even those who swore they weren’t “corn people” were sneaking extra bites. This Candied-Bacon Wrapped Corn recipe has become a must-have at every barbecue since. It’s surprisingly easy to make, incredibly impressive to serve, and guaranteed to be the star side dish at your next cookout. Ready to take your grilled corn game to a whole new level? Let’s dive into this irresistible recipe!

Ingredients

This Candied-Bacon Wrapped Corn recipe is surprisingly simple, using just a few key ingredients to create a flavor symphony. Here’s what you’ll need to make this irresistible side dish:

• Fresh Corn on the Cob: 6 ears, husked and cleaned. Fresh corn on the cob is essential for this recipe. Look for ears that are plump, with bright green husks and silky tassels. The sweetness of fresh summer corn perfectly complements the savory bacon and sweet candy coating. You can use white, yellow, or bi-color corn.
• Thick-Cut Bacon: 1 pound (16 ounces). Thick-cut bacon is highly recommended for this recipe. Its robust texture holds up well during grilling and provides a substantial, satisfying bite. The bacon is the star wrapper, adding smoky, salty, and crispy goodness. Regular-cut bacon can be used, but thick-cut is preferred for better results and flavor.
• Brown Sugar: ½ cup, packed. Brown sugar is the key to the “candied” element of this recipe. It caramelizes beautifully during grilling, creating a sweet and sticky glaze that coats the bacon and corn. Light or dark brown sugar can be used; dark brown sugar will impart a slightly richer, molasses-like flavor.
• Maple Syrup: 2 tablespoons. Maple syrup enhances the sweetness and adds a touch of warm, maple flavor that complements both the bacon and brown sugar. Real maple syrup is recommended for the best flavor, but pancake syrup can be used in a pinch.
• Chili Powder: 1 teaspoon. Chili powder adds a subtle hint of warmth and spice that balances the sweetness and saltiness. It doesn’t make the corn spicy, but rather adds depth of flavor. You can adjust the amount to your spice preference.
• Black Pepper: ½ teaspoon, freshly ground. Freshly ground black pepper adds a touch of peppery bite and complexity to the candied bacon coating.
• Optional Garnishes:
  • Fresh Parsley or Chives: For a pop of color and freshness. Chopped fresh parsley or chives add a vibrant garnish and a hint of herbal flavor.
  • Flaky Sea Salt: A sprinkle of flaky sea salt at the end enhances the sweet and savory flavors and adds a delightful textural contrast.
  • Lime Wedges: For serving, lime wedges can add a squeeze of acidity to cut through the richness and brighten the flavors.

Ingredient Notes and Substitutions:

• Corn Variations: While fresh corn on the cob is ideal, you can use frozen corn on the cob if fresh is not available. Thaw the frozen corn completely before wrapping with bacon. Canned corn is not recommended as it will be too soft and watery.
• Bacon Types: Experiment with different types of bacon for varied flavor profiles. Applewood smoked bacon, hickory smoked bacon, or even peppered bacon can be used for different smoky notes. For a spicier kick, try using jalapeño bacon.
• Sugar Alternatives: If you prefer to use less refined sugar, you can substitute coconut sugar or maple sugar for the brown sugar, although the caramelization may be slightly different.
• Maple Syrup Substitutions: Agave nectar or honey can be used as substitutes for maple syrup, but they will alter the flavor slightly.
• Spice Variations: Get creative with your spices! Try adding a pinch of cayenne pepper for more heat, smoked paprika for enhanced smokiness, garlic powder for savory depth, or even cinnamon for a warmer, sweeter spice profile.
• Herb Infusions: Mix finely chopped fresh herbs like rosemary, thyme, or sage into the brown sugar mixture for an herbaceous twist.

Instructions

Follow these step-by-step instructions to make perfectly Candied-Bacon Wrapped Corn that will impress your guests:

1. Prepare the Corn: Husk the corn on the cob and remove all silk. Rinse the corn and pat it dry with paper towels. If the corn cobs are very long, you may want to cut them in half for easier handling and grilling.
2. Make the Candied Bacon Mixture: In a medium bowl, combine the packed brown sugar, maple syrup, chili powder, and freshly ground black pepper. Stir well to ensure all ingredients are evenly mixed and the brown sugar is moistened. This mixture is your flavor bomb that will transform the bacon and corn.
3. Pre-cook the Bacon (Optional but Recommended for Crispier Bacon): For crispier bacon, you can partially cook it before wrapping the corn. There are a few ways to do this:
   • Microwave: Place bacon slices on a microwave-safe plate lined with paper towels. Microwave in 30-second intervals until the bacon is partially cooked but still pliable, about 1-2 minutes depending on your microwave and bacon thickness.
   • Skillet: Cook bacon in a skillet over medium heat until partially cooked and slightly rendered but still flexible, about 2-3 minutes per side.
   • Oven: Bake bacon on a baking sheet lined with parchment paper at 375°F (190°C) for about 8-10 minutes, until partially cooked.
     Partially cooking the bacon helps it crisp up better on the grill and ensures it cooks through fully by the time the corn is tender. If you prefer softer bacon, you can skip this pre-cooking step.
4. Wrap the Corn with Bacon: Take one ear of corn and start wrapping it with bacon slices. Use 2-3 slices of bacon per ear of corn, depending on the size of the corn and the length of the bacon slices. Wrap the bacon in a spiral around the corn, slightly overlapping the edges. Secure the bacon ends by tucking them under the wrapped bacon or using toothpicks if needed (remember to remove toothpicks before serving).
5. Coat with Candied Mixture: Generously brush or spoon the brown sugar mixture all over the bacon-wrapped corn, ensuring every part of the bacon is coated. Press the mixture gently onto the bacon to help it adhere. Don’t be shy with the coating; this is where the magic happens!
6. Prepare the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates and lightly oil them to prevent sticking.
7. Grill the Candied-Bacon Wrapped Corn: Place the bacon-wrapped corn directly on the preheated grill grates. Grill for about 15-20 minutes, turning occasionally, until the bacon is cooked through, crispy, and caramelized, and the corn is tender and slightly charred in spots. The grilling time may vary depending on your grill and the thickness of the bacon. Watch carefully to prevent burning, especially as the brown sugar can caramelize quickly.
8. Check for Doneness: The corn is done when the kernels are tender when pierced with a fork and the bacon is crispy and deeply caramelized. The brown sugar coating should be bubbly and sticky.
9. Rest (Optional): Remove the Candied-Bacon Wrapped Corn from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and makes it easier to handle.
10. Garnish and Serve: Garnish with chopped fresh parsley or chives, and a sprinkle of flaky sea salt, if desired. Serve immediately while hot and enjoy the sweet and savory deliciousness! Offer lime wedges on the side for squeezing over the corn, if desired.

Tips for Perfect Candied-Bacon Wrapped Corn:

• Use Thick-Cut Bacon: Thick-cut bacon holds up better on the grill and provides a meatier, more satisfying bite.
• Don’t Overcrowd the Grill: Grill the corn in batches if necessary to avoid overcrowding the grill, which can lower the temperature and lead to uneven cooking.
• Control the Heat: Grill over medium heat to allow the bacon to cook through and caramelize without burning the sugar coating. If the bacon is browning too quickly, move the corn to a cooler part of the grill or reduce the heat.
• Turn Regularly: Turn the corn frequently during grilling to ensure even cooking and caramelization on all sides.
• Watch Carefully for Burning: The brown sugar coating can burn easily, especially towards the end of grilling. Keep a close eye on the corn and adjust the heat or move it to a cooler part of the grill if needed.

Nutritional Information

(Estimated per serving, assuming 6 servings per recipe, one ear of corn per serving. Nutritional values can vary based on specific ingredients and serving sizes.)

• Servings: 6
• Calories per Serving: Approximately 350-450 calories

Approximate Nutritional Breakdown per Serving:

• Protein: 15-20 grams
• Fat: 20-25 grams (primarily from bacon)
• Saturated Fat: 8-10 grams
• Cholesterol: 50-70 mg
• Sodium: 400-600 mg (can vary depending on bacon and added salt)
• Carbohydrates: 30-40 grams
• Fiber: 3-5 grams
• Sugar: 20-25 grams (from corn and brown sugar)

Nutritional Highlights:

• Good Source of Protein: Provides a decent amount of protein from bacon, contributing to satiety.
• Source of Carbohydrates: Corn provides carbohydrates for energy, along with fiber.
• Flavorful and Satisfying: While not a low-calorie or low-fat dish, it’s a flavorful and satisfying side that can be enjoyed in moderation as part of a balanced meal.

Note: This is an estimated nutritional breakdown. For precise nutritional information, you can use a nutrition calculator app or website and input the specific ingredients and quantities you use. Be mindful of the sodium and fat content, especially if watching your intake of these nutrients.

Preparation Time

• Prep Time: 20 minutes (including corn preparation, candied mixture making, and bacon wrapping)
• Cook Time: 15-20 minutes (grilling time)
• Total Time: Approximately 35-40 minutes

Make-Ahead Tips:

• Prepare Candied Bacon Mixture Ahead: The brown sugar mixture can be made up to 2-3 days in advance and stored in an airtight container at room temperature.
• Wrap Corn with Bacon Ahead (Partial Prep): You can wrap the corn with bacon up to a few hours in advance and store it in the refrigerator, covered, until ready to grill. However, it’s best to coat with the candied mixture just before grilling to prevent the sugar from drawing out moisture.
• Par-Cook Bacon Ahead: If pre-cooking the bacon, you can do this a day in advance and store it in the refrigerator.

How to Serve

Candied-Bacon Wrapped Corn is a fantastic side dish that pairs well with a variety of grilled mains and barbecue fare. Here are some serving suggestions:

• Classic BBQ Sides Pairing:
  • Burgers and Hot Dogs: Serve alongside classic grilled burgers, hot dogs, or veggie burgers.
  • Grilled Chicken or Ribs: Perfect accompaniment to grilled chicken, ribs, pulled pork, or brisket.
  • Potato Salad or Coleslaw: Pair with traditional BBQ sides like potato salad, coleslaw, macaroni salad, or baked beans.
  • Watermelon Salad: A refreshing watermelon salad or fruit salad provides a nice contrast to the richness of the corn and bacon.
• Elevated Side Dish Presentations:
  • Platter Presentation: Arrange the grilled Candied-Bacon Wrapped Corn on a platter alongside other grilled vegetables or meats for a visually appealing spread.
  • Individual Servings: Serve each ear of corn individually on plates as a flavorful and impressive side.
  • Skewered Corn (Cut in Half): If you cut the corn cobs in half before wrapping, you can serve them on skewers for easier handling, especially for parties or buffet-style serving.
• Topping and Garnish Ideas:
  • Fresh Herbs: Garnish with chopped fresh parsley, chives, cilantro, or basil for a pop of color and freshness.
  • Flaky Sea Salt: A sprinkle of flaky sea salt enhances the sweet and savory flavors.
  • Lime Wedges: Serve with lime wedges for squeezing over the corn, adding a touch of acidity and brightness.
  • Spicy Mayo or Aioli: Offer a side of spicy mayo or aioli for dipping, adding a creamy and spicy element.
  • Crumbled Cotija Cheese or Feta: A sprinkle of crumbled cotija cheese or feta cheese can add a salty and tangy counterpoint to the sweetness.
• Occasions to Serve:
  • Summer Barbecues and Cookouts: The ultimate BBQ side dish!
  • Fourth of July Celebrations: Perfect for patriotic gatherings.
  • Potlucks and Picnics: Easy to transport and always a crowd-pleaser.
  • Game Day Parties: A unique and flavorful addition to a game day spread.
  • Weeknight Family Dinners: Even special enough for a weeknight treat to elevate a simple dinner.

Additional Tips for Candied-Bacon Wrapped Corn Perfection

1. Soak Corn in Salt Water (Optional for Extra Juicy Corn): For extra juicy corn, soak the husked corn cobs in salt water (about ½ cup salt per gallon of water) for 30 minutes before wrapping with bacon. This helps to hydrate the kernels and season the corn from the inside out. Pat dry thoroughly before wrapping.
2. Use Toothpicks to Secure Bacon (If Needed): If you find the bacon is not staying wrapped tightly around the corn, use toothpicks to secure the ends. Remember to remove the toothpicks before serving!
3. Grill in Foil Packets (For Less Direct Heat): If you are concerned about the bacon or sugar coating burning too quickly, you can grill the Candied-Bacon Wrapped Corn in foil packets. Place each wrapped ear of corn in a foil packet, loosely sealed, and grill as directed. This will steam the corn slightly and protect the bacon from direct heat, resulting in softer bacon but still delicious flavor. Open the packets during the last few minutes of grilling to allow the bacon to crisp up.
4. Oven Bake Option (If Grilling is Not Possible): If you don’t have a grill, you can bake the Candied-Bacon Wrapped Corn in the oven. Preheat oven to 400°F (200°C). Place wrapped corn on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until bacon is cooked through and corn is tender. Broil for the last few minutes to caramelize the bacon if desired, watching carefully to prevent burning.
5. Make it Ahead and Reheat (For Parties): For large gatherings, you can grill the Candied-Bacon Wrapped Corn ahead of time and reheat it before serving. Grill the corn until almost done, then remove from grill and let cool slightly. Reheat on the grill or in the oven just before serving to warm through and crisp up the bacon again.

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe with frozen corn on the cob?

A: Yes, you can use frozen corn on the cob if fresh is not available. Thaw the frozen corn completely before wrapping with bacon. Ensure it is thoroughly thawed and patted dry to remove excess moisture before wrapping, as excess moisture can make the bacon soggy and hinder caramelization.

Q2: Can I make this recipe spicier?

A: Absolutely! There are several ways to add more spice:
* Increase Chili Powder: Increase the amount of chili powder in the candied bacon mixture.
* Add Cayenne Pepper: Add a pinch of cayenne pepper or red pepper flakes to the candied bacon mixture for a noticeable kick.
* Use Spicy Bacon: Use jalapeño bacon or peppered bacon for a spicier bacon flavor.
* Spicy Rub: Add a spicy dry rub to the corn before wrapping with bacon, such as a Cajun seasoning or a chipotle spice blend.
* Spicy Glaze: Add a dash of hot sauce to the maple syrup or brown sugar mixture for a spicy-sweet glaze.

Q3: My bacon is burning before the corn is cooked. What am I doing wrong?

A: Bacon burning before the corn is cooked through can happen if the grill is too hot or if the sugar coating is caramelizing too quickly. Here’s how to prevent it:
* Reduce Grill Heat: Ensure your grill is at medium heat (350-400°F or 175-200°C). If it’s too hot, reduce the heat.
* Move to Indirect Heat: Move the corn to a cooler part of the grill or to indirect heat for part of the cooking time to slow down the cooking process and prevent burning.
* Foil Packets: Grill in foil packets as described in the “Additional Tips” section to shield the bacon from direct heat.
* Par-Cook Bacon: Par-cooking the bacon beforehand can help it crisp up faster on the grill, reducing the overall grilling time and minimizing the risk of burning.
* Watch Closely: Monitor the corn closely during grilling, especially during the last few minutes, and adjust heat or move the corn as needed to prevent burning.

Q4: Can I use turkey bacon for a healthier option?

A: You can use turkey bacon, but the results may be different. Turkey bacon typically has less fat than pork bacon and may not get as crispy. It might also be more prone to drying out during grilling. If using turkey bacon, consider these tips:
* Use Thick-Cut Turkey Bacon: Choose thick-cut turkey bacon for better texture and flavor.
* Don’t Par-Cook: Skip par-cooking turkey bacon as it can become dry easily.
* Watch Grilling Time: Turkey bacon cooks faster than pork bacon, so reduce the grilling time and watch carefully to prevent overcooking and drying out.
* Oil Grill Grates Well: Turkey bacon is leaner and more likely to stick to the grill, so oil the grates thoroughly.

Q5: How do I store leftover Candied-Bacon Wrapped Corn?

A: Store leftover Candied-Bacon Wrapped Corn in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can:
* Grill: Reheat on a medium-heat grill for a few minutes per side, until warmed through and bacon is crisp again.
* Oven: Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
* Microwave (Not Recommended for Crispy Bacon): Microwave on medium power in short intervals until warmed through, but the bacon may become soggy.

Enjoy the amazing combination of sweet and savory flavors in this Candied-Bacon Wrapped Corn recipe! It’s sure to be a hit at your next barbecue or summer gathering.

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