Bacon Wrapped Corn On The Cob

Food Network Magazine July 2013

Cover recipe – Food Network Magazine
, Bacon Wrapped Corn: July 2013

There’s one thing that I’m constantly seeking inspiration for, and that’s side dishes. It’s so easy to get stuck in a rut fixing the same sides over and over again. So to spice things up a little I like browsing through magazines like the Food Network Magazine, to gain ideas on how I can liven up our usual side dish fare.

While checking out at the grocery store the other day, my attention was grabbed by this month’s issue of the Food Network Magazine. Three scrumptious looking ears of fresh corn called my name, specifically the center ear that was wrapped in thick crunchy bacon strips. Of course the Buffalo Blue Cheese and Manchego Smoked Paprika versions sounded equally as delicious.

I’m a full believer, however, that bacon can make just about anything better. So to test my theory out I picked up the issue, grabbed a package of bacon and some fresh corn on the cob, and went home to sample some Bacon Wrapped Corn. Read my notes below to see what I thought of this recipe.

Bacon Wrapped Corn

Print Print Recipe

Bacon Wrapped Corn On The Cob

Yield: 4 ears

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins


4 ears of fresh corn
6 slices bacon
fresh cracked pepper, to taste


1. Peel back the corn husks, remove silk strings and rinse corn under cold water.
2. Wrap 2 pieces of bacon around each ear of corn.
3. Grill the corn over medium-high heat, turning once, for about 15-30 minutes or until bacon is cooked crisp.


The original recipe says to wrap each ear of corn with foil, but I found this made the bacon soggy and didn't allow it to cook crisply. So I removed the foil and just allowed the corn to cook openly on the grill until the bacon was cooked to my desired crispness.

Source: Food Network Magazine

The results:

With some minor tweaks to the cooking method the corn turned out really well. The recipe originally called for wrapping the ears of corn in foil, but I found the bacon wasn’t cooking crisply enough. So I removed the foil and just allowed the corn to cook openly on the grill until the bacon was cooked to my desired crispness. This took about an extra 15 minutes than the original 15 cooking time suggested in the recipe. The corn came out with a really delicious smoky flavor from the bacon, and while the bacon didn’t stay prettily wrapped around the corn while eating it, it still gave a nice flavor addition to each bite.

Did this recipe deserve the cover spotlight?

I would definitely serve this variation of corn on the cobb to company! With just a minor tweak to the cooking method it produced a really delicious side dish that will have you wanting more than just one. Plus, the crisp bacon layer makes for a really nice presentation!

Amber is the food blogger and recipe developer behind Sprinkled With Flour, where she shares her fresh and easy recipes with a focus on from-scratch cooking. She's all about getting back to making food with real ingredients, while keeping it easy and delicious. Amber's grandfather was a baker, and you'll see from her recipes that she has a true love for dessert. I guess you could say baking is in her genes!

7 Responses to “Chicken-Mango Tacos”

  1. 1

    Deborah — May 16, 2013 @ 7:52 am

    I have been all about the fruit salsas lately, and these are seriously calling my name. Love!

  2. 2

    Karly — May 16, 2013 @ 11:56 am

    Can you believe I’ve never even had mango salsa? Sad face.

    I’ve gotta try these!

  3. 3

    Lori Lange — May 16, 2013 @ 2:20 pm

    My son is totally enamored with mango- he wants to eat it all the time. Tucking it into tacos is a great idea. I love those little inserts in the FN Mag!

  4. 4

    Shannon Davies — May 19, 2013 @ 7:00 pm

    I love mango salsa. My father inspired me to experiment with it. What i usually do is that, I mix ripe mangoes and half ripe mangoes. And to complement the colors, I add red and orange tomatoes and cucumber. I also add onion and lemon juice to taste. =)

    I’ll try this one with chicken! Thanks!

  5. 5

    Sausage and Potato Tacos | — May 20, 2013 @ 4:00 am

    […] Salmon Tacos with Avocado Corn Salsa & Cilantro Lime Dressing from Alaska From Scratch Chicken Mango Tacos from Culinary Covers Stewed Chicken Tacos from […]

  6. 6

    Faith — May 21, 2013 @ 7:30 am

    I really love the combo of flavors in these tacos! Sounds like a great way to jazz up taco night. :)

  7. 7

    Tieghan — May 21, 2013 @ 7:34 pm

    Mango salsa rules! I eat that stuff with a spoon! Love these flavors!

Leave a Comment