Corn on the cob is a long time standard at any back yard BBQ. It goes hand in hand with that grill and has been that way for a long time, but just because it is a traditional BBQ dish doesn’t mean it has to be plain and boring. This Sweet and Spicy Bacon Wrapped Corn recipe really helps elevate a simple corn on the cob side into something completely new and amazing. It is a pretty basic recipe that doesn’t add too much time to the normal cook/grill time of your corn but totally changes what people will think of the barbecue overall. I mean come on right off I am wrapping it in bacon, that alone is worth showing up for lol. This is one that when I started making it my family patched right on to and wanted all the time. I know your family and friends will be the same so go ahead and give this one a try!
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- 10 Bacon Slices
- 1/4 Cup Chipotle in Adobo, diced or pureed
- 1/4 Cup Honey
- 1/4 Cup Butter, Melted
- 2 Tbsp. Apple Cider Vinegar
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- Salt
- Pepper
- 5 Ears of Corn
- Mix chipotle peppers, honey and melted butter in a bowl to make the glaze. Stir in the garlic powder, cumin, salt and pepper. Divide the glaze in half, and set aside.
- Cut the ears of corn in half. Wrap one slice of Wright® Brand bacon around each corn cob half. Stab the ends with toothpicks snipped in half to make sure that bacon doesn’t go anywhere.
- Spray the grill with non-stick cooking spray. Slather the wrapped corn cob halves with half of the honey chipotle glaze and place them on the grill.
- Grill over medium heat, turning the corn every 1-2 minutes and occasionally basting it with the remaining glaze. It should take about 20-25 minutes for the corn to cook and the bacon to crisp up.
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