Bacon-Wrapped Corn on the Cob

This bacon-wrapped corn on the cob recipe with jalapeno and basil is so good it’s practically a meal all by itself. Try this recipe on the grill.


  • 3 pounds/1.36 kilograms bacon slices
  • 1 bunch basil (leaves only)
  • 2 jalapeño peppers (thinly sliced)
  • 8 ears corn (shucked)


  1. Line a baking sheet with parchment paper.
  2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
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