Description
A quick and easy summer side dish featuring sweet corn wrapped in thick-cut bacon and grilled, then slathered with a tangy, spicy chili lime butter. Perfect for last-minute gatherings.
Ingredients
Scale
- 6–8 ears of fresh sweet corn, husked and silk removed
- 12–16 strips thick-cut bacon
- 1/2 cup (113g) unsalted butter, softened
- 3–4 tablespoons fresh lime juice (from 2 limes)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional garnish: Crumbled cotija cheese, fresh cilantro, lime wedges
Instructions
- Shuck the corn, removing husks and silk. Rinse under cold water and pat dry.
- In a small bowl, mix softened butter, lime juice, chili powder, cumin, minced garlic, salt, and pepper until smooth. Taste and adjust seasoning.
- Wrap two strips of bacon around each ear of corn, spiraling from top to bottom. Secure with toothpicks if necessary.
- Optional: Soak wrapped corn in water for 15-20 minutes to prevent drying out.
- Preheat grill to medium-high heat (375-400°F).
- Place corn on the grill and cook for 20-25 minutes, turning every 5-7 minutes, until bacon is crispy and corn is tender.
- Remove from grill and immediately slather generously with the chili lime butter.
- Serve hot with optional toppings like cotija cheese and cilantro.
Notes
Soaking the corn helps keep it juicy and prevents the bacon from burning too quickly. Use thick-cut bacon for better texture. If the bacon browns too fast, move corn to a cooler part of the grill. Leftover chili lime butter can be stored in the fridge for up to 1 week or frozen in ice cube trays.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn with b
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
Keywords: grilled corn, bacon wrapped corn, chili lime butter, summer side dish, easy dinner, BBQ recipes, gluten-free side