Best 9 Bacon Wrapped Oven Roasted Corn Recipes

BACON-WRAPPED CORN

Steps:

• Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning., Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and bacon is cooked, turning once.

BACON WRAPPED OVEN ROASTED CORN RECIPE - (3.9/5)

Steps:

• Preheat oven to 425°F. Line a rimmed cookie sheet with nonstick foil and lay the corn on it. Drizzle on the melted butter, rolling to coat. Add a generous amount of salt and pepper. Roast 25 to 30 minutes or until golden, turning occasionally. Wrap 2 slices of bacon around each cob. Return to the oven for 20 more minutes or until the bacon is crisp. Serve with a pat of butter, salt and pepper.

BACON-WRAPPED CORN

Steps:

• Heat broiler. In a small bowl, combine cayenne pepper and salt. Sprinkle corn with half cayenne-salt mixture and wrap each piece with 1/2 slice bacon, securing ends with a toothpick.
• Broil corn on a rimmed baking sheet, turning frequently, until bacon is crisp and corn is tender, 9 to 10 minutes. Sprinkle with remaining cayenne-salt mixture.

GRILLED BACON-WRAPPED CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat.
• Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.
• Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

BACON-WRAPPED CHEESEY CORN

Steps:

• Set up grill for direct cooking over medium heat.
• In a small bowl, sprinkle cheese sauce mix over mayonnaise; stir thoroughly. Brush corn with mixture. Wrap each ear with a bacon slice; wrap in foil.
• Place on hot grill. Cook for 25 to 30 minutes or until corn is tender and bacon is cooked, turning often. Serve hot.

BACON-WRAPPED CORN ON THE COB RECIPE

Steps:

• Line a baking sheet with parchment paper.
• Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat-side against meat-side, to form a rough rectangle that is as wide as an ear of corn is long.
• Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
• Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
• Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon.
• Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
• Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
• Preheat a grill to medium heat. If you have a larger grill with an upper rack, use that to cook the bacon.
• Grill the corn, starting with the bacon seam side down.
• Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
• This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema. Recipe from Home: Recipes to Cook with Family and Friends by Chef Bryan Voltaggio, reprinted with permission.

BACON WRAPPED CORN ON THE COB

Steps:

• On a piece of parchment paper, place 2-3 slices of bacon (or as many as you like!) alongside one another. Cover with a second sheet of parchmenr. Pound lightly with a rolling pin t o flatten and press the slices together. Remove the top parchment and sprinkle the bacon with basil leaves and jalapeno splices.
• Lay one ear of corn across the bottom edge of the bacon and roll the corn and bacon up. Transfer to a parchment-lined baking sheet, side seam down.
• Preheat a grill or grill pan to medium heat. Place the corn on the grill seam side down. Turn the ears a quarter turn every 5 minutes until the bacon is crisp and caramelized and the corn is tender, 25 -30 minutes.

BACON-WRAPPED CORN ON THE COB

Steps:

• 1. Prepare a grill for low direct heat.
• 2. Peel back the cornhusks but do not remove them. Pull out and discard all the silk. Working from top to bottom, wrap a strip of bacon in a spiral around each ear of corn. Season with pepper. Pull the husk back over the corn. Wrap a piece of foil tightly around the top 1 1/2 inches of the ear of corn. (Or use a piece of kitchen twine soaked in water to tie the tops of the cornhusks closed.)
• 3. Grill the corn about 10 minutes or until the husks are brown all over, turning occasionally. Let corn cool for 5 minutes before serving.