Bacon-wrapped corn is sweet, salty, crunchy, creamy

Hali Bey Ramdene

Corn and basil are fast friends when it comes to flavor. The sweetness of the corn is only amplified in the presence of this hot-tasting herb. Here, the two are literally bundled together with a bow of bacon and grilled until smoky and crisp.

This recipe has a tendency to sputter a bit as it cooks. The fat rendering from the bacon drops into the grill, causing flames to leap up, which in turn give the corn an additional smoky kiss. Turn the cobs frequently to prevent any burning. But don’t expect to escape without a bit of char.

Bacon-and-Basil-Wrapped Corn

8 medium fresh ears of corn, husks removed or pulled back and tied together

1 pound sliced bacon (not thick-cut)

Large fresh basil leaves


Heat an outdoor gas grill to medium-low or prepare a charcoal grill for indirect heat. Meanwhile, boil the corn.

Bring a very large pot of salted water to a boil over medium-high heat. Carefully add the corn, cover, and cook for 4 minutes. Remove the corn and let cool until cool enough to handle, about 5 minutes.

Wrap the bacon around the corn cobs, tucking in the basil leaves as you go. Overlap the bacon as you wrap it around the corn for the best result. You will need between two to four slices of bacon per cob. Secure with toothpicks as needed.

Cook the corn over medium-low or indirect heat, turning frequently, until the bacon is crisp, 3 to 5 minutes. Serve hot. Serves 8.

Per serving: 207 calories; 11 g fat (4 g saturated fat; 48 percent calories from fat); 17 g carbohydrates; 6 g sugar; 26 mg cholesterol; 568 mg sodium; 12 g protein; 2 g fiber.