- 1/4 c. honey
- 1/4 tsp. cayenne pepper
- 6 ears of corn, shucked and halved
- 1/4 c. vegetable oil
- 1 1/2 tsp. kosher salt
- Black pepper, to taste
- 12 slices of bacon
- Fire up your smoker/grill and get the temp up to 300 F. Combine the honey and cayenne in a small bowl and set aside.
- Toss the corn in a large bowl with the vegetable oil, salt and black pepper. Wrap each piece of corn with a slice of bacon, starting at one end and spiraling around the cob, overlapping the bacon slightly. Tuck the end of the bacon under itself to secure it.
- Place the corn seam-side down on a sheet of foil. Brush the bacon with the spicy honey. Roast, turning the corn over halfway through, until the corn is tender and the bacon is browned and crispy, about 25 minutes.