Smoked Bacon-Wrapped Corn on the Cob
This Bacon-Wrapped Corn on the Cob takes it to a whole new world!
You can grill or bake them, but I used my smoker for this one, and trust me, there’s nothing compare to it.
Smoked Bacon-Wrapped Corn on the Cob
Ingredients
- 4 ears corn sweet and shucked
- 1½ pounds bacon sliced
- 4 tbsp Salted butter melted
- 1 tsp garlic powder
- 1 tsp dry basil
- 1 bunch basil fresh
- 2 jalapeño peppers thinly sliced
- 2 tbsp maple syrup
Instructions
- Prepare smoker to 275 °F
- Brush on some melted butter. This will moisturize the corn and gives the seasoning a good surface to stick to.
- Sprinkle the corns with garlic powder and dry basil.
- Lay a piece of parchment paper and add about 5 slices of bacon alongside each other slightly overlapping one another.
- Add fresh basil and sliced jalapeno then press everything down so it all sticks together.
- Make sure to wrap them very tight so they’ll stay together. Transfer to the baking tray.
- Brush generously with maple syrup.
- Toss wood chips onto hot coals and transfer the corn to your grill (indirect heat). Make sure to start with the bacon seam side down.
- Give them a quarter turn every 15 minutes until all of the bacon is crisp and caramelized and the corn is tender, about an hour to cook.
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