Candied-Bacon Wrapped Corn
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The best corn recipe you have ever tasted, Candied-Bacon Wrapped Corn is what dreams are made of! It all starts with tender sweet corn wrapped in crisp smoky bacon and topped with caramelized brown sugar.
Table of Contents
Candied-Bacon Wrapped Corn
Corn is one of my favorite foods. Well, actually the entire family would concur.
With Chad being from Iowa, I am sure growing up with corn around you really lent itself to his love of corn. Me on the other hand. I grew up in an Italian family and we had corn with turkey roasts and pot roast.
It was always accompanied by mashed potatoes and to this day mashed potatoes and corn remind me of home.
Of course growing up my mom never cooked anything like this divine creation. hahaha I bet you are wondering how on earth I put this recipe together.
Well, I have a great story to share about the marriage of corn and bacon and how it came to be but the bottom line is that this is absolutely life changing and you have to try it.
The corn on the cob is wrapped with thin cut bacon so it can get nice and crispy. Then it’s sprinkled with brown sugar.
This is such a simple recipe that comes together in about 10 minutes. Let me tell you the tender, sweet corn with the crisp, smoky bacon and the rich brown sugar. Wow! Just heaven.
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Helpful Tips to make Candied-Bacon Wrapped Corn:
- We also love to add a dash of cayenne pepper to the brown sugar. The best way to do that is to place brown sugar in a small dish. Add the desired amount of cayenne pepper and mix. Then apply to the bacon.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite corn recipes:
Best Ever Slow Cooker Creamed Corn
Candied Bacon Wrapped Corn
Ingredients
- 8 ears corn, cleaned
- 16 slices thin cut bacon, about 1 pound
- 1/2 cup light brown sugar
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Place corn on the prepared baking sheet. Wrap each ear of corn with 2 slices of bacon, starting at one end, pull gently and spin the corn as you wrap it with the bacon. Start the second slice where the first slice ends. Place the end of the bacon on the bottom as you set it on the baking sheet; this will help hold it in place.
- Starting with the bottom side of the corn (where the bacon ends), press about one tablespoon brown sugar onto each ear of corn. Spinning as you press until all of the bacon is lightly coated with brown sugar. Place the corn back on the baking sheet with the end of the strips of bacon on the bottom; this will help keep it in place.
- Bake for 40-45 minutes, until the bacon, is crisp cooked. Carefully rotate corn 1/4 turn every 10 minutes, using tongs, try not to knock the bacon off. If the bacon comes off, just use the tongs to wrap it back on the corn.
- Remove from oven.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
It would be easier to coat both sides of the bacon with brown sugar and cayenne first then wrap the corn with it.
I agree
Thank you for the tip great idea to coat the bacon
What if you have frozen corn? Can you wrap it and coat and put it in the oven frozen?
Wonder how this would work and/or taste doing it on the grill??
I didn’t think corn could get any better, but this recipe was out of this work delicious! I have a new favorite!
Well just kill me now because I am sure they are serving this in Heaven! I will give this a try. I think i will parboil or steam my corn first and 2 thumbs up on the cayenne pepper but I can’t wait! Thank you for this recipe