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Bacon Wrapped Corn on the Cob

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I had some frozen corn on the cob the other day and wanted to see if there was a way to make it really good by smoking it. I knew it would dry out if I just put it in there with nothing protecting the kernels so I wrapped it in bacon.. and that’s where you say, “of course you did!”.

It turned out so well that I wanted to share the method. Here’s what I did:

Step 1: Cut the Cobs in Half

If the corn is not already cut, cut the cobs in half. It makes them easier to manage, it reduces waste and it’s the perfect size for a single strip of stretched bacon to wrap around it.

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Step 2: Coat with Oil

Brush on some olive oil or use spray oil to make it easy. This moisturizes the corn and gives the rub a good surface to stick to.

I used spray olive oil.

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Step 3: Sprinkle on Rub

Sprinkle Jeff’s original rub onto the corn all the way around.

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Step 4: Wrap with Bacon

Bacon is about 10-12 inches long when it comes out of the package. To make it thin and to make it long enough to wrap all the way around the corn several times from end to end, stretch it to about 18 inches long.

Note: this is the distance from your middle finger to your elbow (don’t ask me how I know that).

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Wrap starting at one edge and continue wrapping with as little overlap as possible until you get to the other end.

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If there is some kernels showing, it’s not the end of the world.

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Step 5: Smoke ‘Em

Place the bacon wrapped corn cobs in the smoker directly on the grate.

Let them smoke for about 1 to 1.5 hours at 275°F or until the bacon is done and the kernels feel soft and juicy when squeezed lightly.

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Step 6: Enjoy

Put on a bib, roll up your sleeves and go to town! It’s ok if the corn juice runs down your chin.

 

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15 Comments

  1. Great recipe got try it. Can you recommend a sauce to go on pork after it was smoked with your original rub recipe. My wife wants a sauce (not Bbq sauce) to put on the sliced meat like the restaurants do. Louis

  2. Bacon wrapped corn on the cob is a favorite of mine. I’d like to share my method with others. I skipped oiling the corn and using rub on it. Instead I laid the bacon strips on a cutting board and put the seasoning right on the bacon. This seamed to really improve the taste. You get more seasoning this way. Also I use maple flavored bacon and used a couple of mini skewers (toothpick size) to hold the end of the bacon in place so it doesn’t shrink or fall off the corn.

  3. I saw your corn recipe and thought you might one that I do. Real simple and very tasty. Smother in butter salt and pepper on alumina foil. Then I use jarred jalapeno then use 3-4 table spoons of the juice. Wrap then put on the grill rolling often to get the butter all over the corn.

  4. Jeff, I seasoned my new Masterbuilt vertical smoker the other day with the vents wide open. Could not get the temp. below 350° unless I cracked the door a little. Any suggestions? First time smoker.

    Roy

  5. not my cup of tea but threw what was left of bacon on top of chicken quarters and it took it up another notch. I always put a small pork roast above a turkey I’m smoking. it helps moisten especially with wild turkey and more meat for gang.

  6. This ha nothing to do with the corn but when I smoke chicken it always comes out with a black skin and never looks like yours. It’s not burnt and taste good but I was wondering what I might be doing wrong

    1. This could be creosote which usually means you need to open the vents a little more to allow more air through your smoker. More air lets the smoke exit quickly before it has a chance to leave creosote on the meat.

      I assume you are talking about a black oily substance rather than a black crispy surface from being too hot or too much direct heat.

  7. Pingback: High Heat Smoked Chicken Quarters - Crazy Grill