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Flavorful Bacon Wrapped Grilled Corn Recipe with Easy Sriracha Butter

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A delicious and easy-to-make grilled corn recipe wrapped in crispy thick-cut bacon and topped with a spicy-sweet sriracha butter. Perfect for quick gatherings and crowd-pleasing cookouts.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 8 thick-cut bacon slices (2 slices per ear)
  • 1/2 cup (113g) unsalted butter, softened
  • 2 tablespoons sriracha sauce, or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon honey
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnish: chopped fresh cilantro or parsley

Instructions

  1. Prepare the sriracha butter: In a small mixing bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons sriracha sauce, 1 teaspoon garlic powder, and 1 teaspoon honey. Mix well until smooth and evenly blended. Set aside.
  2. Prep the corn: Husk and clean 4 ears of fresh corn. Pat dry with paper towels. Lightly season each ear with salt and freshly ground black pepper to taste.
  3. Wrap the bacon: Take 2 slices of thick-cut bacon per ear and wrap them snugly around each cob, overlapping slightly to secure. Use kitchen twine if needed, but usually the bacon sticks well when grilled.
  4. Preheat the grill: Heat your grill to medium-high (around 375°F or 190°C). If using charcoal, arrange coals for indirect heat to avoid flare-ups.
  5. Grill the bacon wrapped corn: Place the wrapped corn directly on the grill grates. Cook for 15 to 20 minutes, turning every 4-5 minutes with tongs to ensure even cooking and crisping of the bacon. Look for a deep golden-brown color and crispy bacon.
  6. Brush with sriracha butter: Remove the corn from the grill. While still hot, generously spread the sriracha butter all over each ear, letting it melt into the kernels.
  7. Optional garnish: Sprinkle chopped fresh cilantro or parsley on top for a fresh contrast. Serve immediately while warm and juicy.

Notes

Use thick-cut applewood smoked bacon for best flavor and texture. Control flare-ups by using indirect heat and turning frequently. Sriracha butter can be made ahead and stored in the fridge for up to 3 days. For dairy-free option, substitute butter with vegan spread. Leftovers can be refrigerated for up to 2 days and reheated in the oven at 350°F for 10-12 minutes. Avoid microwaving to keep bacon crispy.

Nutrition

Keywords: bacon wrapped corn, grilled corn, sriracha butter, barbecue, easy grill recipe, smoky corn, spicy corn, summer recipe

Find it online: https://blixfood.com/flavorful-bacon-wrapped-grilled-corn-recipe-with-easy-sriracha-butter/