Preheat grill to high heat (around 400 degrees Fahrenheit).
Cook bacon in a skillet until crispy, about 5 minutes, flipping once. Remove the pan from the heat, and place bacon on a paper towel to drain.
Shuck and clean corn on the cob. Carefully roll each ear of corn in the bacon fat.
Lower the grill burners to medium-low. Place corn on the grill. Cook for 15 minutes, rotating every 5 minutes.
Remove the corn from the grill. Drizzle ranch dressing on top, sprinkle minced dill, and crumble bacon over the ears of corn. Serve immediately.