BBQ Bacon Oven Roasted Corn

by Sabrina Snyder

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18 Comments

5 from 6 votes
4 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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BBQ Bacon Oven Roasted Corn on the cob is a crispy, delicious sweet and savory side dish to take to your next BBQ that guests will love!

I’m not lying when I say that bacon makes everything better. From Bacon-Wrapped Hot Dogs, Bacon-Wrapped Pork Medallions to Bacon-Wrapped Chicken Tenders, there is nothing that isn’t enhanced by bacon, the candy of meats.

Corn wrapped in bacon

Sabrina’s BBQ Bacon Oven Roasted Corn

If you’re headed to a summer BBQ and are wondering what side dish to bring, you should definitely try out this recipe. The crispy bacon seals moisture into the ears of corn and the BBQ dry rub gives it a rich, summery flavor that you don’t need gallons of butter to get. With that in mind, you should try out my recipe for bacon wrapped corn on the cob at your next summer party.

Recipe Card

Dinner, then Dessert

BBQ Bacon Wrapped Corn on the Cob Recipe

BBQ Bacon Oven Roasted Corn on the cob is a crispy, delicious sweet and savory side dish to take to your next BBQ that guests will love!
Yield 4 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Corn wrapped in bacon
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Ingredients
 

  • 4 ears corn
  • 8 slices bacon
  • 4 tablespoons BBQ seasoning rub

Instructions

  • Preheat oven to 375 degrees.
  • Wrap each ear of corn with two slices of bacon.
  • Sprinkle one tablespoon of seasoning over each piece of corn.
  • Wrap each ear with a 12×12 sheet of foil.
  • Roast for 18-20 minutes, unwrap then roast an additional 5 minutes until bacon is crisp.

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 286mg | Potassium: 424mg | Fiber: 3g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 6mg

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Chef’s Note:

Important Note: When making this recipe, use standard bacon. Don’t use center cut, thin cut, thick cut or anything other than regular bacon. I used Hormel, but any “regular” cut bacon will work. Using thick cut bacon won’t “stick” around the corn. Thin cut will be too thin and see through by the time it finishes cooking. Center cut isn’t long enough of a cut of bacon.

Ideas to Serve

  • Slow Cooker BBQ Ribs: you haven’t tasted ribs like these ones before. Not only are they tender and loaded with flavor, they are so easy to make you’ll wonder why you ever bothered with a grill. All you have to do is mix the ingredients together and set up the slow cooker while you go live your life. Dinner will be finished and waiting for you when you get back.
  • Grilled Pork Tenderloin: this is the perfect way to cook pork, especially if you’re grilling on the barbecue. It turns out rich and juicy and doesn’t try out the way that a lot of meats do over an open flame. This recipe also goes with just about everything so you’re set for the next potluck or BBQ you go to.
  • Pulled Pork: Nothing screams summer more than pulled pork (which is also made in the oven!).

How to Store

  • Serve: you shouldn’t leave your bacon wrapped corn out at room temperature for longer than 2 hours.
  • Store: your leftovers should be good for about 3 days in the fridge.
  • Freeze: you can freeze cooked bacon for up to 4 months. However, I would recommend heating up your leftovers and enjoying them well before then to get the best flavor.

Variations

  • Jalapeño: add a row of jalapeño slices onto the corn when you bake it to infuse it with flavor, or add them afterwards to keep the pepper hot.
  • Spices: try adding some black pepper, red pepper flakes, Italian seasoning, chili powder, brown sugar or paprika to the corn before wrapping it in bacon and baking it to give it a bolder, heartier taste.
BBQ seasoned bacon wrapped corn on the Cobb

Photos used in previous versions of the post.

Corn on the cob with bacon on foil
Raw seasoned bacon wrapped around corn
Two pieces of corn wrapped in bacon

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. It says to apply the BBQ rub after the bacon wrap. Wouldn’t it be easier to apply the rub before the bacon wrapping?

    Reply

  3. Another great recipe for the oven! Flavors balanced perfectly together and was a great side dish with dinner tonight!

    Reply

  9. Hi Sabrina this looks delicious, do you think it could be done on the grill instead of the oven? It gets so hot inside these days that we try to cook outdoors as often as possible. Either way I want to try this ASAP and even though we haven’t tried it I’m going to rate it 5 star because I have no doubt it will taste even better than it looks.

    Reply