Take your grilling game to the next level with these incredible bacon-wrapped corn skewers. With just a few simple steps, you’ll create a delicious side dish that is a bacon lover’s dream! Start with thin-cut bacon, as it cooks at the same rate as the corn and will crisp up nicely.
Ingredients for Bacon-Wrapped Corn Skewers:
- Corn on the cob: about eight ears of corn
- Bacon, 2 pounds
- Chili powder, mild American variety
- Black pepper
- 16 bamboo skewers (or metal skewers)
- 16-32 toothpicks
- Aluminum foil
- BBQ Sauce (optional)
Assembling your Corn Skewers:
- Soak the skewers and toothpicks in tepid water for 30 minutes.
- Preheat your grill to 375 degrees F or medium-high heat.
- Shuck corn and cut off each end then cut each corn cob in half.
- Slice one section of corn onto one skewer halfway through.
- To assemble your corn skewers: take a strip of bacon and do an initial measurement. Wrap it around the cob with 1 1/2 inches to spare. The bacon will shrink as it cooks, so make allowances for this.
- Now, take three slices of bacon and cut them to the right measurement. Lay them flat and season with some chili powder and black pepper. Roll cobs and secure with 1-2 toothpicks. Trim away any torn edges. Repeat the process for the remaining corn cobs.
- Place bacon-wrapped corn skewers on the grill and set strips of aluminum foil under the exposed skewer portion.
- Cook corn for 15-17 minutes total, rotating every 4 minutes. Watch for flare-ups and adjust the heat of your grill accordingly. Brush on BBQ sauce during the last 5 minutes of cooking (optional)
- TIP: Place a piece of aluminum foil on the grill, under the skewer ends. This will prevent them from burning. Or, use metal skewers!
- Once the bacon has cooked through and is a dark golden brown color, the corn skewers are done.
- Remove the bacon-wrapped corn skewers from the grill and place them onto a serving platter. Let them stand for a few minutes. Gently remove the toothpicks and serve.
Yes, you can smoke this bacon-wrapped corn in any smoker or pellet grill.
- Preheat your smoker or pellet grill to 250°F.
- Prepare corn according to the instructions.
- Place the corn skewers directly on the cooking grates (the upper rack is fine).
- Smoke for 1 1/2 to 2 hours. The bacon should be cooked completely through and the corn kernels soft.
Serve these Corn Skewers with:
- Coffee Marinated Tri-Tip Roasts
- Pellet Grill New York Strip
- Smoked Beef Plate Ribs
- Pellet Grill Pork Ribs
Bacon Wrapped Corn Skewers
- 8 ears of corn, shucked and cut in half
- 2 pounds bacon
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 16 bamboo skewers
- 16-32 toothpicks
- Aluminum foil
- 1 cup BBQ Sauce optional
- Soak skewers and toothpicks in tepid water for 30 minutes.
- Preheat grill for medium high heat.
- Shuck corn and cut each ear in half. Cut away the edges to make corn pieces more uniform in shape.
- Place one piece of corn onto one skewer; about halfway through. If skewers are too long, cut away or break off a few inches from the bottom.
- Take a strip of bacon out and do an initial measurement. Wrap it around the cob with 1 1/2 inches to spare. The bacon will shrink as it cooks, so make allowances for this. Now, take 3 slices or so, cut to the right measurement. Lay them flat and season with some chili powder and black pepper. Begin rolling cobs and secure with 1-2 toothpicks. Cut away any torn edges. Repeat process for the remaining corn cobs.
- Place bacon wrapped corn skewers on grill and set strips of aluminum foil under exposed skewer portion. This will prevent them for burning up too quickly. Cook corn for 15-17 minutes total, rotating every 4 minutes or so. Watch for flare-ups and adjust heat accordingly. Brush on BBQ sauce during the last 5 minutes of cooking (optional)
- Once the bacon has cooked through and has a nice brown color, remove corn from the grill, place onto a large platter or cookie sheet, and serve.