Is there still sweet corn available in your area of the country? Here in Michigan, sweet corn season is over, so I’ll hold this recipe for sweet corn with bacon butter until next summer.
The recipe was found in the Red Plastic Box collection that I picked up at an estate sale a few years ago. Note how the recipe was cut out of a magazine and taped onto a note card? You might call it charming, but I’d call it Pinterest before computers. Everybody had a stash of handwritten recipes. EVERYBODY.
Sweet Corn with Bacon Butter
There are two good ways to grill roasting ears.
1) Remove 1 or 2 outer layers of husks from perfect ears of corn and pull out silks. Soak corn in water 10 to 20 minutes. Drain. Roast on the grill 10 to 20 minutes, turning frequently. Serve with Bacon Butter.
2) Or roast ears in foil. Remove all the husks and silks. Soak ears in cold water and drain. Spread each ear generously with soft Bacon Butter and wrap in foil, sealing tight. Roast on the grill 30 minutes, turning occasionally.
Crumble a few slices of crisp, cooked bacon and mix with soft butter. Stir in salt and pepper to taste. Shape into a slender roll, wrap in foil, and chill. Cut in chunks to serve with hot-from-the-grill corn.