Bacon Wrapped Jalapeño Corn
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Corn on the cob wrapped in a pressed layer of smoky bacon, spiked with jalapeño heat and fresh herbs. Bacon flattened lengthwise to match ear size, rolled and grilled to crisp perfection. Cook until the fat renders and sizzles, turning for even color. The heat of jalapeño peppers balanced by sweet corn and smoky paprika. A tactile process with plastic wrap makes handling easier. Substitutions like prosciutto or smoked turkey bacon offer variation, and fresh thyme replaces basil for an earthy twist. Salt and pepper must be applied early to draw out flavors. The grilling step focuses on sound and smell cues to avoid raw pork or overcooked corn.
Prep:
15 min
Cook:
20 min
Total:
35 min
Servings:
4 servings
#BBQ
#grilling
#bacon recipes
#corn recipes
#spicy dishes
#American BBQ
Bacon wrapping corn escalates bbq basics to a mouthwatering showdown. Flattening the bacon lets it hug corn without slipping, locking in savory smoke and spice. I switched basil to fresh thyme once; wild card but earthy over sweetness. Jalapeños slice thin for balance, careful not to bury the mild corn. Plastic wrap keeps hands clean, and chill time aids handling and flavor melding. Grill low and slow otherwise the bacon burns but won’t crisp properly. The sound shifts as bacon sizzles and shrinks, juxtaposed with corn’s quiet steam. Not just a side but a showstopper with crunch, spice, and juicy saturation.
Ingredients
- 1.8 pounds bacon 6-7 slices
- 4 ears corn husked
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ¼ cup fresh basil chopped
- 2 jalapeño peppers sliced thinly
- Oil for greasing grill grates
About the ingredients
Bacon choice matters. Thick-cut bacon can overpower; thinner slices work better here. Prosciutto swaps fine for less fat, or turkey bacon for a leaner bite. Fresh jalapeños get sliced very thin—remove seeds if you want less heat but keep membrane for aroma. If fresh basil is out, substitute thyme or oregano adding green herb layers. Salt and pepper on the bacon ahead isn’t optional; it seasons and draws moisture to help bacon meld and seal. You’ll want plastic wrap to ease rolling; parchment tears and slips too much during shaping.
Method
Bacon Prep and Flattening
- Arrange bacon strips on plastic wrap overlapping lengthwise about one third. Should form a rectangle the width of an ear of corn. Another sheet of plastic on top. Pound with meat mallet evenly to mesh the bacon slices into one layer. Pull off top plastic.
- Season bacon with salt pepper and smoked paprika evenly. The spices start infusing early when bacon is raw, helping render fat and flavor the corn inside.
- Lay jalapeño slices spaced across bacon lengthwise. Use about half of two peppers across all four ears for moderate heat.
- Sprinkle corn with fresh basil, about 1 tbsp each. Basil brightens the heavy bacon and adds fresh aroma.
Rolling Corn
- Place one ear crosswise on bacon end closest to you. Using plastic wrap to grip and guide, roll tightly but not crushing corn. Wrap again in plastic and refrigerate up to 8 hours to let bacon stiffen and flavors meld together.
Grill Prep
- Heat grill to medium low, roughly 290-340°F. Oil grates thoroughly to prevent sticking. You want stable heat to slowly render fat and crisp bacon without burning.
Cooking
- Unwrap the corn bundles carefully. Place seam side down to seal edges early. If you have a top rack, use it and turn once midway. No upper grate means turn every 5-6 minutes a quarter turn. Listen for bacon crackles and watch for fat escaping. Aroma will shift from raw pork to smoky, slightly sweet with jalapeño scent.
- Cook total about 20-25 minutes until bacon crisps - edges turning reddish brown with darker flecks, fat translucent and bubbly. Corn should be tender but not mushy, tested by slight finger pressure. Avoid charring; slow even heat works best.
- Remove and rest 5 minutes, letting fat redistribute so bacon stays crisp but juicy when cut.
- Serve hot, expect lip-tingling from jalapeño with sweet corn and smoky bacon. A squeeze of lime or a sprinkle of cotija cheese changes profiles nicely.
Cooking tips
Flattening bacon with a mallet fuses the strips, preventing them from unfurling on the grill and ensuring even fat rendering. Seasoning early pulls out bacon juices that mingle with spices, making rolling aromatic. Rolling tight but not crushing corn keeps kernels intact and moisture locked. The chill stage firms the bacon so it doesn’t unravel under grill heat. Medium low fire is key; direct flame risks burnt edges and undercooked fat inside. Watch and listen for sizzling, bubbling fat, and slowly crisping edges. Turn bundles carefully to avoid tearing bacon wraps. Resting is good practice - hot bacon fat settles, maintain crisp chew without being greasy.
Chef's notes
- 💡 Flatten bacon lengthwise with plastic wrap and mallet. Overlapping strips must mesh tight or bacon falls apart when rolling. Press slow and even. Skip parchment; tears and slips. Chill wrapped corn before grill; bacon firms up to hold wrapping tight. Early seasoning draws moisture out; spices infuse fat for smoky heat. Thin jalapeño slices spaced, not crowded. Seeds optional for less fire but membrane holds aroma.
- 💡 Grill on medium low, 290-340°F roughly. Hotter temp burns bacon edges but leaves it raw inside; slow render key. Oil grates well to prevent sticking. Use indirect heat if possible or upper rack. Turn once halfway if top grate, else every 5-6 minutes, quarter turns. Listen for crackling pop sounds; bacon fat bubbling changing aroma from raw pork to smoky-sweet jalapeño scent. Watch bacon edges caramelize but avoid black char.
- 💡 Rolling tight but not crushing corn keeps kernels whole. Plastic wrap grip guides tight roll; chill bundles to firm before grilling. Handling easier when cold, less sloppy. Rest 5 minutes after grill lets bacon fat redistribute; crisp chew without grease. If bacon thicker slice, reduce amount or swap prosciutto or turkey bacon for less fat. Fresh thyme works as herb substitute for basil, earthier but similar role.
- 💡 Salt and pepper applied early to bacon pulls juices out. Moisture mix with paprika and jalapeño fat starts flavor meld while resting. Flavor seeps into corn kernels subtly. Basil or thyme layered on corn before rolling, boosts aroma but doesn’t overwhelm. Keep jalapeño slices spaced to avoid intense hot spots; blend mild sweetness of corn with pepper heat.
- 💡 Watch visual and sound cues closely. Bacon shrinks, turns translucent in spots, edges reddish brown with darker flecks. Sizzle sound shifts from sharp crackle to softer pop. Corn steams quietly inside wrap, tender under slight finger press. Avoid rushing grill time; burning fat tastes bitter, raw inside is unsafe. Rolling plastic wrap allows no-slip manipulation; chill ties everything tight for grilling stability.
Common questions
How to prevent bacon from unraveling on grill?
Flatten bacon strips tightly with mallet and plastic wrap. Chill rolled corn bundles before grilling firming bacon. Grill low and slow, use indirect heat. Turning carefully helps keep wrap intact. Plastic wrap rolling avoids gaps. Too thick bacon harder to flatten and wrap properly.
Can i substitute basil with other herbs?
Yes, thyme works well giving earthier flavor. Oregano another option for green, slightly pungent note. Avoid overpowering herbs like rosemary that mask jalapeño and bacon. Fresh herbs better than dried here. Spread lightly so fresh aroma balances smoky bacon and spicy jalapeño.
Why does bacon burn outside but stay raw inside?
Grill too hot or direct flame. Fat renders too fast outside while inside stays uncooked. Fix by lowering heat 290-340°F, oil grates well so no sticking or flare-ups. Indirect heat if possible better for slow cooking. Watch sizzling cues, listen closely to fat bubbling.
Best way to store leftover bacon wrapped corn?
Wrap tight in plastic wrap, refrigerate max 2-3 days. Reheat gently on grill or low oven ensuring bacon doesn’t burn reheating quicker than corn warms. Can freeze before grilling but texture changes. Avoid microwaving or high heat that toughens bacon and mushes corn.
