Candied-Bacon Wrapped Corn recipe

It’s no secret in our house that I’m always on the hunt for that next show-stopping appetizer or side dish to bring to gatherings, or frankly, just to elevate our weeknight dinners. When I stumbled across the idea of Candied-Bacon Wrapped Corn, I was instantly intrigued. Corn on the cob is a classic summer staple, but wrapping it in crispy, sweet and savory candied bacon? It sounded like a flavor explosion waiting to happen. Let me tell you, the reality exceeded even my highest expectations. The first time I made this, the aroma alone was enough to draw everyone into the kitchen. And the taste? Oh my goodness! The juicy, sweet corn kernels, embraced by the salty, caramelized bacon, create this incredible symphony of flavors and textures that is simply irresistible. My family devoured them. Even my pickiest eater, who usually just tolerates corn, was asking for seconds (and thirds!). This Candied-Bacon Wrapped Corn has become a regular request, not just for barbecues and potlucks, but even as a special treat on a random Tuesday night. If you’re looking for a recipe that’s guaranteed to impress and tantalize taste buds, look no further. Prepare to be amazed by this surprisingly simple, yet utterly decadent, culinary creation.

Ingredients: What You’ll Need for Candied-Bacon Wrapped Corn

To embark on this flavor-packed adventure, you’ll need a selection of high-quality ingredients that work in harmony to create the perfect Candied-Bacon Wrapped Corn. The beauty of this recipe lies in its simplicity, but choosing the right components is key to achieving that incredible balance of sweet, savory, and smoky flavors. Let’s break down each ingredient and discuss why it matters:

• Fresh Corn on the Cob (6 ears): The star of the show! Fresh corn on the cob is absolutely essential for this recipe. Canned or frozen corn simply won’t deliver the same juicy, sweet, and slightly crisp texture that makes this dish so special. Look for ears of corn that are plump and heavy for their size, with bright green husks that are tightly wrapped around the cob. The silks (the tassel-like strands protruding from the top) should be slightly sticky and light brown, not dry or black. Peeling back a small portion of the husk at the top to check the kernels is a good practice; they should be milky and plump. Different varieties of corn will offer slightly different levels of sweetness. Sweet corn varieties like Silver Queen, Peaches and Cream, or Honey Select are excellent choices for this recipe, as their natural sweetness will complement the candied bacon beautifully. If you are using less sweet corn, you might consider slightly increasing the brown sugar in the candied bacon mixture to compensate. For a visual appeal, try to select ears that are roughly the same size and shape, ensuring even cooking and a uniform presentation when wrapped in bacon. If fresh corn is not available, you can use frozen corn on the cob, but be sure to thaw it completely and pat it dry before wrapping it in bacon to prevent excess moisture during cooking.
• Thick-Cut Bacon (1 pound): Bacon is the savory backbone of this recipe, and thick-cut bacon is highly recommended. Why thick-cut? Because it provides a meatier, chewier texture that holds up better during cooking and offers a more substantial bite. Thin-cut bacon tends to become overly crispy and can easily burn before the corn is fully cooked. When choosing your bacon, consider the flavor profile you desire. Regular bacon will provide a classic smoky and salty flavor. Applewood smoked bacon will add a subtle sweetness and fruitiness that complements the corn beautifully. Hickory smoked bacon will deliver a more intense, robust smoky flavor. Avoid overly lean bacon, as some fat is necessary to render and crisp up properly, contributing to the overall flavor and texture of the candied bacon. If you are watching your sodium intake, you can opt for lower-sodium bacon, but be aware that it might slightly alter the overall saltiness of the dish. One pound of bacon should be sufficient to wrap six ears of corn generously. You might even have a few slices leftover, which are certainly not going to go to waste!
• Brown Sugar (1/2 cup, packed): Brown sugar is the key to the “candied” element of the bacon. It provides sweetness, molasses notes, and helps create that irresistible caramelized coating. Both light and dark brown sugar will work in this recipe, but dark brown sugar will offer a richer, more intense molasses flavor. Light brown sugar will result in a slightly lighter and less intensely flavored candied bacon. Make sure to pack the brown sugar when measuring to ensure you have the correct amount. The brown sugar not only sweetens the bacon but also helps it crisp up and caramelize beautifully in the oven or on the grill. It creates a sticky, delicious glaze that clings to both the bacon and the corn, enhancing the overall flavor experience. If you prefer a less sweet candied bacon, you can reduce the amount of brown sugar slightly, but keep in mind that it will affect the caramelization process.
• Maple Syrup (2 tablespoons): Maple syrup enhances the sweetness of the brown sugar and adds a distinctively warm, maple flavor that complements both the bacon and the corn. Use pure maple syrup for the best flavor; avoid pancake syrups, which are often made with corn syrup and artificial flavors. The maple syrup adds depth and complexity to the candied bacon, creating a more nuanced sweetness than brown sugar alone. It also contributes to the sticky, glazed texture of the bacon. If you don’t have maple syrup on hand, you can substitute honey or agave nectar, although the flavor profile will be slightly different. Honey will add a floral sweetness, while agave nectar will be less intensely flavored and sweeter than maple syrup. However, for the classic candied bacon flavor that pairs perfectly with corn, maple syrup is the ideal choice.
• Black Pepper (1 teaspoon, freshly ground): Black pepper is crucial for balancing the sweetness of the brown sugar and maple syrup and adding a touch of spice that cuts through the richness of the bacon. Freshly ground black pepper is highly recommended for its bolder flavor compared to pre-ground pepper. The pepper provides a subtle heat and complexity that prevents the candied bacon from being overly sweet and one-dimensional. It creates a wonderful savory-sweet contrast that is essential to the overall deliciousness of this dish. You can adjust the amount of black pepper to your preference. If you like a spicier candied bacon, you can increase the amount of pepper or even add a pinch of cayenne pepper for extra heat. Alternatively, for a milder flavor, you can reduce the black pepper slightly.
• Optional: Smoked Paprika (1/2 teaspoon): Smoked paprika is an optional ingredient, but it adds a wonderful layer of smoky depth that complements the bacon and enhances the overall savory flavor profile. It adds a subtle smokiness that is different from the bacon itself, creating a more complex and nuanced flavor. If you enjoy smoky flavors, smoked paprika is a fantastic addition to this recipe. Sweet paprika or regular paprika can be used as a substitute if you don’t have smoked paprika, but they won’t provide the same smoky depth. A pinch of chili powder could also be used for a slightly different flavor profile with a hint of heat.

Instructions: Step-by-Step Guide to Making Candied-Bacon Wrapped Corn

Now that you have gathered all your ingredients, it’s time to transform them into delectable Candied-Bacon Wrapped Corn. Don’t be intimidated; this recipe is surprisingly straightforward, even for novice cooks. Follow these detailed step-by-step instructions, and you’ll be enjoying this mouthwatering treat in no time.

Step 1: Prepare the Corn

• Shuck the Corn: Begin by shucking the corn. Remove the husks and silks from each ear of corn. The easiest way to do this is to grab the silks at the top of the ear and pull them downwards, stripping away the husks and silks in one motion. If any stubborn silks remain, you can use a damp paper towel or a vegetable brush to gently remove them. Make sure to remove all silks, as they can become charred and unpleasant during cooking.
• Cut the Corn (Optional): For easier handling and serving, you can cut each ear of corn in half or even into thirds. This is particularly helpful if you are serving them as appetizers or for younger children. Cutting the corn also allows for more even cooking and ensures that the bacon wraps around each piece more securely. If you prefer to serve whole ears of corn, you can skip this step. If cutting, use a sharp knife and carefully cut through the cob, ensuring that each piece is roughly the same size.
• Pre-cook the Corn (Recommended): While you can cook the corn entirely wrapped in bacon, pre-cooking it slightly ensures that the corn is perfectly tender and juicy by the time the bacon is crisp and candied. There are several ways to pre-cook corn:
  • Boiling: Bring a large pot of salted water to a boil. Add the shucked corn and boil for 5-7 minutes, or until the kernels are slightly tender but still have a bit of bite. Don’t overcook, as the corn will continue to cook in the oven or on the grill. Remove the corn from the boiling water and immediately plunge it into an ice bath (a bowl of ice water) to stop the cooking process and preserve its vibrant color and crisp texture. Let the corn cool completely in the ice bath before proceeding to the next step.
  • Grilling: Preheat your grill to medium heat. Place the shucked corn directly on the grill grates and grill for 8-10 minutes, turning occasionally, until the kernels are slightly tender and have some grill marks. Grilling adds a delicious smoky flavor to the corn that complements the candied bacon beautifully. Remove the grilled corn from the grill and let it cool slightly before handling.
  • Microwaving: Place the shucked corn in a microwave-safe dish with a tablespoon of water. Cover with plastic wrap and microwave on high for 3-5 minutes, or until the kernels are slightly tender. Let the corn cool slightly before handling.
• Pat the Corn Dry: Once the pre-cooked corn is cooled, pat it thoroughly dry with paper towels. This is crucial for ensuring that the bacon crisps up properly. Excess moisture on the corn will steam the bacon instead of allowing it to become crispy and caramelized.

Step 2: Prepare the Candied Bacon Mixture

• Combine Ingredients: In a medium bowl, combine the packed brown sugar, maple syrup, freshly ground black pepper, and smoked paprika (if using). Mix well with a fork or whisk until all ingredients are thoroughly combined and the brown sugar is moistened by the maple syrup. This mixture will form the base of your candied bacon coating.

Step 3: Wrap the Corn in Bacon and Candied Coating

• Prepare Bacon Strips: Depending on the size of your corn pieces and the length of your bacon strips, you may need to cut the bacon strips in half or thirds. You want each piece of corn to be fully wrapped in bacon, with the ends overlapping slightly to secure it. Typically, one to two strips of thick-cut bacon are needed per piece of corn (or half-ear of corn).
• Wrap the Corn: Take a piece of pre-cooked and dried corn and wrap it with bacon strips. Start by placing one end of the bacon strip at the base of the corn and tightly wrap it around the corn, overlapping the edges as you go. Secure the end of the bacon strip by tucking it under the wrapped bacon or using a toothpick if necessary (especially if grilling, toothpicks can help prevent the bacon from unraveling). Repeat this process for all pieces of corn.
• Apply Candied Coating: Once all the corn pieces are wrapped in bacon, take the brown sugar mixture and generously coat each bacon-wrapped corn piece. You can use your hands to rub the mixture all over the bacon, ensuring that it is evenly coated. Press the mixture gently onto the bacon so it adheres well. Don’t be shy with the coating; the more candied mixture, the more caramelized and flavorful the bacon will be.

Step 4: Cook the Candied-Bacon Wrapped Corn

• Choose Your Cooking Method: You can cook Candied-Bacon Wrapped Corn in the oven or on the grill. Both methods yield delicious results, but the grill will impart a slightly smokier flavor.
  • Oven Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Place the bacon-wrapped corn pieces on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Bake for 20-25 minutes, or until the bacon is cooked through, crispy, and beautifully caramelized. The brown sugar mixture will melt and bubble, creating a sticky, glazed coating. Keep an eye on them towards the end of the cooking time to prevent the bacon from burning, especially if your oven runs hot.
  • Grilling: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Lightly oil the grill grates to prevent sticking. Place the bacon-wrapped corn pieces on the grill grates and grill for 15-20 minutes, turning frequently, until the bacon is cooked through, crispy, and caramelized, and the corn is heated through. Grilling time can vary depending on your grill and the thickness of the bacon. Keep a close eye on them and adjust the heat as needed to prevent burning. The grill will impart a wonderful smoky flavor to the bacon and corn.

Step 5: Serve and Enjoy!

• Rest (Optional): Once cooked, you can let the Candied-Bacon Wrapped Corn rest for a few minutes before serving. This allows the bacon to firm up slightly and makes them easier to handle.
• Garnish (Optional): For an extra touch of flavor and visual appeal, you can garnish the Candied-Bacon Wrapped Corn with chopped fresh parsley, chives, or a sprinkle of red pepper flakes for a hint of heat.
• Serve Warm: Candied-Bacon Wrapped Corn is best served warm, right off the oven or grill, when the bacon is crispy and the corn is juicy and tender. The combination of warm corn and crispy candied bacon is simply irresistible.

Nutrition Facts: Indulge Responsibly

While Candied-Bacon Wrapped Corn is undeniably delicious, it’s also important to be mindful of its nutritional content, especially considering the bacon and added sugar. Here’s an estimated nutritional breakdown per serving. Please note that these are estimates and can vary based on specific ingredients used (e.g., type of bacon, size of corn ear) and serving size.

• Servings: 6 (assuming 1 piece of bacon-wrapped corn per serving, if using halved ears, this would be 12 servings, but for a more substantial side, 6 servings of a half ear or 3 servings of a whole ear is more realistic)
• Calories Per Serving (estimated): 350-450 calories

Approximate Nutritional Information Per Serving (Estimated):

• Calories: 380 kcal
• Fat: 25g
  • Saturated Fat: 10g
  • Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 450mg
• Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 15g
• Protein: 10g

Important Notes:

• These are approximate values and can vary. Using leaner bacon, less brown sugar, or smaller portions can reduce the calorie and fat content.
• This dish is relatively high in fat and sodium due to the bacon. Enjoy it as an occasional treat as part of a balanced diet.
• Consider pairing it with lighter, healthier side dishes to balance out the meal.
• If you are concerned about sugar intake, you can experiment with reducing the brown sugar, but it will affect the caramelization and flavor.
• Always consult with a registered dietitian or nutritionist for personalized dietary advice.

Preparation Time: Get Ready to Feast

The preparation time for Candied-Bacon Wrapped Corn is relatively quick and easy, making it a great option for both weeknight meals and weekend gatherings. Here’s a breakdown:

• Prep Time: 20-25 minutes (This includes shucking the corn, pre-cooking the corn, preparing the candied bacon mixture, wrapping the corn in bacon, and applying the coating.)
• Cook Time: 20-25 minutes (oven baking) or 15-20 minutes (grilling)
• Total Time: Approximately 40-50 minutes

Tips for Speeding Up Prep Time:

• Pre-shuck the corn: If you are making this for a party, you can shuck the corn a day ahead and store it in the refrigerator wrapped in damp paper towels.
• Use pre-cooked corn: While fresh is best, using frozen corn on the cob (thawed and dried thoroughly) or even canned corn kernels (drained and dried) can significantly reduce prep time. However, the texture and flavor will be slightly different.
• Assemble ahead of time: You can wrap the corn in bacon and apply the candied coating up to a few hours ahead of time. Store them covered in the refrigerator and bake or grill just before serving. This is a great option for party prep.

How to Serve Candied-Bacon Wrapped Corn: Serving Suggestions for Every Occasion

Candied-Bacon Wrapped Corn is incredibly versatile and can be served in numerous ways, making it a crowd-pleasing addition to various meals and events. Here are some serving suggestions to inspire you:

As an Appetizer:

• Skewered Bites: Cut the corn into smaller pieces (thirds or quarters) before wrapping in bacon. After cooking, thread them onto skewers for easy, bite-sized appetizers. Serve with a dipping sauce like BBQ sauce, ranch dressing, or a spicy aioli.
• Elegant Platter: Arrange the Candied-Bacon Wrapped Corn on a beautiful platter, garnished with fresh herbs like parsley or chives. Serve alongside other appetizers such as cheese and crackers, olives, and charcuterie for a sophisticated spread.
• Mini Corn Dogs Vibe: Use smaller pieces of corn and wrap them in bacon, then insert a small stick or toothpick into the base to create mini “corn dogs” without the batter. These are fun and easy to eat as finger food.

As a Side Dish:

• BBQ Side Star: Candied-Bacon Wrapped Corn is the perfect side dish for any barbecue or cookout. It pairs exceptionally well with grilled meats like burgers, ribs, chicken, and steak. The sweet and savory flavors complement smoky BBQ flavors beautifully.
• Elevated Weeknight Dinner: Elevate your weeknight dinners by serving this alongside roasted chicken, pork chops, or grilled fish. It adds a touch of indulgence and excitement to everyday meals.
• Holiday Feast Addition: Consider adding Candied-Bacon Wrapped Corn to your holiday feast menu, especially for Thanksgiving or Christmas. It provides a unique and flavorful alternative to traditional side dishes and is sure to impress your guests.

Serving Accompaniments:

• Dipping Sauces: Offer a variety of dipping sauces to complement the Candied-Bacon Wrapped Corn. Great options include:
  • BBQ Sauce: Classic and always a crowd-pleaser.
  • Ranch Dressing: Creamy and cool, provides a nice contrast to the sweet and savory corn.
  • Spicy Aioli: Adds a kick of heat and creaminess.
  • Honey Mustard: Sweet and tangy, complements the candied bacon flavor.
  • Sriracha Mayo: For those who like a spicier option.
• Fresh Herbs: Garnish with chopped fresh herbs like parsley, chives, cilantro, or basil to add freshness and visual appeal.
• Lemon or Lime Wedges: A squeeze of fresh lemon or lime juice can brighten up the flavors and cut through the richness of the bacon.
• Crumbled Cheese: A sprinkle of crumbled cotija cheese, feta cheese, or queso fresco can add a salty and tangy element.

Serving Temperature:

• Best Served Warm: Candied-Bacon Wrapped Corn is best enjoyed warm, right after cooking, when the bacon is crispy and the corn is juicy.
• Reheating: Leftovers can be reheated in the oven or air fryer to crisp up the bacon again, but they are best consumed fresh. Microwave reheating is not recommended as it can make the bacon soggy.

Additional Tips for Perfect Candied-Bacon Wrapped Corn: Elevate Your Recipe

To ensure your Candied-Bacon Wrapped Corn is a resounding success, here are five additional tips to keep in mind:

1. Don’t Overcook the Corn Initially: When pre-cooking the corn, whether boiling, grilling, or microwaving, err on the side of undercooking slightly. The corn will continue to cook while it’s wrapped in bacon in the oven or on the grill. Overcooked corn will become mushy and lose its pleasant texture. You want the kernels to be tender-crisp, not overly soft, before wrapping them in bacon.
2. Use a Baking Rack for Crispier Bacon (Oven Method): For oven baking, place a wire baking rack inside a baking sheet lined with parchment paper or foil. Arrange the bacon-wrapped corn on the rack. This allows air to circulate around the corn and bacon, promoting even crisping and preventing the bottom from becoming soggy from rendered bacon fat. The fat will drip down onto the baking sheet below, resulting in crispier bacon all around.
3. Control the Heat on the Grill: Grilling candied bacon can be tricky as the brown sugar can burn easily. Maintain medium heat and keep a close eye on the corn while grilling. Turn them frequently to ensure even cooking and prevent burning. If the bacon starts to caramelize too quickly, move the corn to a cooler part of the grill or reduce the heat. You can also use indirect heat for part of the grilling time to ensure the corn cooks through without burning the bacon.
4. Experiment with Flavors: While the base recipe is delicious, feel free to experiment with different flavor combinations to customize your Candied-Bacon Wrapped Corn. Consider adding:
   • Spices: A pinch of cayenne pepper for heat, cumin for a smoky-earthy note, or chili powder for a Southwestern flavor.
   • Herbs: Fresh thyme or rosemary added to the candied bacon mixture can add a fragrant, savory dimension.
   • Cheese: Sprinkle grated Parmesan cheese or cheddar cheese over the bacon-wrapped corn before baking or grilling for a cheesy twist.
   • Citrus Zest: Lemon or orange zest added to the candied bacon mixture can brighten the flavors and add a zesty note.
5. Don’t Discard the Bacon Fat! After baking or grilling, you will likely have rendered bacon fat on the baking sheet or grill. Don’t discard this liquid gold! Strain the bacon fat through a fine-mesh sieve to remove any solids and store it in an airtight container in the refrigerator. Bacon fat is a fantastic cooking fat that adds incredible flavor to roasted vegetables, eggs, potatoes, and more. Use it to roast potatoes or Brussels sprouts to serve alongside your Candied-Bacon Wrapped Corn for a truly decadent meal.

FAQ: Your Questions Answered About Candied-Bacon Wrapped Corn

Got questions about making Candied-Bacon Wrapped Corn? We’ve got answers! Here are five frequently asked questions to help you master this recipe:

Q1: Can I use frozen corn on the cob instead of fresh?

A: Yes, you can use frozen corn on the cob if fresh corn is not available. However, fresh corn will always provide the best flavor and texture. If using frozen corn, make sure to thaw it completely according to package directions. After thawing, pat the corn very thoroughly dry with paper towels before wrapping it in bacon. Excess moisture from frozen corn can prevent the bacon from crisping up properly. Pre-cooking thawed frozen corn is still recommended to ensure it’s tender by the time the bacon is cooked.

Q2: Can I make this recipe ahead of time?

A: Yes, you can prepare Candied-Bacon Wrapped Corn in advance to a certain extent. You can shuck and pre-cook the corn a day ahead and store it in the refrigerator. You can also wrap the corn in bacon and apply the candied coating several hours before cooking. Store the assembled corn, covered, in the refrigerator. However, for the best results, it’s recommended to bake or grill them just before serving so the bacon is at its crispiest. Reheating cooked Candied-Bacon Wrapped Corn is possible, but the bacon may not be as crispy as when freshly cooked.

Q3: What if I don’t have maple syrup? Can I substitute something else?

A: Yes, if you don’t have maple syrup, you can substitute it with other liquid sweeteners. Good alternatives include:
* Honey: Honey will add a floral sweetness and a slightly different flavor profile, but it works well in candied bacon.
* Agave Nectar: Agave nectar is sweeter than maple syrup, so you might want to use slightly less. It will provide sweetness but lacks the distinctive maple flavor.
* Brown Rice Syrup: Brown rice syrup is less sweet than maple syrup and has a more subtle flavor. You might need to use a bit more and it will result in a less intensely sweet candied bacon.
* Molasses (in small amounts): A very small amount of molasses (about 1 teaspoon) can be added to brown sugar and a bit of water to mimic some of the depth of maple syrup, but use sparingly as molasses has a strong flavor.
While these substitutes will work, pure maple syrup is still the best choice for achieving the classic candied bacon flavor that pairs perfectly with corn.

Q4: Can I make this recipe spicier?

A: Absolutely! If you like a spicier Candied-Bacon Wrapped Corn, there are several ways to add heat:
* Cayenne Pepper: Add a pinch or two of cayenne pepper to the brown sugar mixture. Start with a small amount and adjust to your spice preference.
* Red Pepper Flakes: Add a pinch of red pepper flakes to the brown sugar mixture for visible flecks of spice and a moderate heat level.
* Chili Powder: Adding chili powder to the mixture will provide a smoky heat and a Southwestern flavor.
* Hot Sauce: Brush a little hot sauce (like sriracha or your favorite hot sauce) over the bacon-wrapped corn before or after applying the candied coating.
* Spicy Bacon: Use jalapeño bacon or other flavored spicy bacon varieties for an extra kick.

Q5: How do I prevent the bacon from burning while cooking?

A: Preventing the bacon from burning, especially when candied, is crucial. Here are tips to avoid burnt bacon:
* Maintain Moderate Oven/Grill Temperature: Don’t cook at excessively high heat. 400°F (200°C) in the oven or medium heat on the grill is generally ideal.
* Monitor Closely: Keep a close eye on the bacon-wrapped corn while cooking, especially towards the end of the cooking time. The brown sugar can caramelize quickly and burn if not watched carefully.
* Adjust Heat as Needed: If the bacon starts to brown too quickly or the brown sugar begins to burn, reduce the oven or grill temperature.
* Use Indirect Heat (Grilling): On the grill, you can use indirect heat for part of the cooking time. Start by grilling over direct heat to crisp the bacon, then move to a cooler part of the grill to allow the corn to cook through without burning the bacon.
* Baking Rack (Oven): Using a baking rack in the oven allows fat to drip away and prevents the bottom of the bacon from frying in the rendered fat, which can sometimes lead to burning.

By following these tips and answering these common questions, you’re well-equipped to create perfectly delicious Candied-Bacon Wrapped Corn every time! Enjoy the sweet and savory symphony of flavors!

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