If you want to liven up your side dish game, this Bacon-wrapped Corn with Chipotle Honey Glaze needs to be on the menu. It’s a combination of sweet, smoky, and spicy flavors that’s sure to be a hit at every weeknight dinner or barbecue party.
I first posted this grilled corn on the cob in October 2013 (Wow! Have I been blogging that long?), but since Summer is right around the corner and we’re sure to see an abundance of sweet corn at the markets, I thought I’d bring the recipe into the spotlight. Guys, it’s seriously the bomb, so I hope you try them for your next grill fest.
I discovered the delicious idea online and, as usual, “bacon” sealed the deal for me. While corn on the cob is a classic staple, the combination of sweet, juicy kernels, crisp, smoky bacon, and a spicy, sticky glaze with just enough heat to rock your taste buds makes it a total showstopper.
Want more grilled corn recipes? Roasted Corn and Black Bean Salad and Grilled Corn Potato Chowder are two reader favorites.
Ingredient notes
- Corn– use fresh corn on the cob for a sweeter and juicier flavor.
- Bacon– thin cut works best as they can stretch easily, wrap the bacon better, and brown more quickly. If using regular or thick-cut, you can pre-cook them before wrapping the corn.
- Chipotle Peppers in Adobo Sauce– for smoke and heat. You can substitute sweet paprika if you want to skip the spice, or use ancho chili powder or cayenne pepper for more kick.
- Honey– touch of sweetness. Swap with brown sugar if you want a hint of molasses flavor.
- Butter– adds a rich taste, silky texture, and glossy finish.
How to Select the Best Corn
- Choose corn ears that feel firm and heavy. Check for green, moist husks that cling tightly around the corn and for pale colored silk. To test for freshness, pull the husk away from the corn and press a fingernail into a kernel. The kernel should release a white, milky liquid.
- Buy corn that has been harvested the same day and cook it as soon as possible. Once picked, the sugars in the corn turn into starches, thus losing some of their sweetness. If you’re not able to cook right away, store them in the refrigerator immediately with the husks intact and use them within 1 to 2 days.
How to make honey chipotle glaze
Puree the peppers in a food processor until smooth, adding some of the adobo liquid if you like. In a bowl, combine the honey and the melted butter. Feel free to adjust the amounts to balance the smoky, spicy, and sweet flavors to taste.
Cooking steps
Let the bacon sit at room temperature for a few minutes so it will stretch easily, and wrap the corn tightly. Brush the bacon-wrapped corn with the glaze, then grill for about 20 to 25 minutes, or until the kernels are tender and the bacon is crisp. Turn every 2 to 3 minutes, basting regularly with the glaze.
Cooking tip
How to shuck corn easily and with fewer silks to deal with? Microwave the corn ears with the husks on for about 1 to 2 minutes!
How to serve and store
- These grilled corn on the cob are best served hot and fresh, with the bacon still at its peak crispiness. Enjoy them as a side dish with other delicious grilled items like these Chinese-style ribs for an al-fresco meal or as party food, along with honey-soy chicken wings.
- Garnish with chopped chives for a pop of color or take them up a notch with a dusting of crumbled cotija cheese and a squeeze of lime juice.
- To store leftovers, wrap each cob tightly in foil or place them in an airtight container and refrigerate for up to 3 days.
- Reheat in the oven or air fryer at 350°F until the bacon sizzles and the corn is heated through.
Ingredients
- 4 corn ears hulled
- 4 bacon
- 1/4 cup canned chipotle peppers
- 1/4 cup honey
- 1/4 cup butter melted
Instructions
- Going from one end to the other, wrap bacon around each corn and secure with toothpicks. Set aside.
- In a food processor or blender, pulse chipotle peppers until smooth. In a bowl, combine pureed peppers, honey, and butter.
- Spray grates of grill with cooking spray and set over medium-hot coals. Liberally brush bacon-wrapped corn with chipotle-honey glaze and arrange on grill. Grill corn, turning every 2 to 3 minutes and basting regularly with glaze, for about 20 to 25 minutes or until corn is cooked and bacon is crisp. Serve immediately.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Brittany says
Made this honeychipolte glazed bacon wrapped corn and it was to die for!!!! Seriously amazing!!!
Lalaine says
Thanks, Britanny, for the feedback. It’s summer and corn are at their sweetest. I love them as is but they’re extra special wrapped in bacon 🙂