Roasted Corn with Bacon Butter

Juicy sweet corn is roasted, then slathered with bacon-infused butter and spicy seasonings for a rich, savory, summer flavor.

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One of the things The Carnivore Husband and I look forward to in the summertime is fresh corn on the cob!  It’s usually cheap – 5 ears for $1 – so I buy it up by the armful.  I used to prepare it the old archaic method of boiling the heck out of it for 20 minutes or so until absolutely NO nutrients were left.  Then I discovered cooking it in the oven. After roasting the corn, conversation usually comes to a halt – the only sounds that can be heard are crunching and gnawing of sweet corn kernels – until the cobs have been picked bare.

This recipe gives corn on the cob a slightly different spin.  And it has bacon butter in it which The Carnivore Husband can appreciate.  The taste was smooth and buttery and would be definitely be a crowd pleaser at your next picnic.

Prepare the corn

If you already your grill fired up, then by all means toss your corn on.  If not, I think oven roasting will work just as well.  I don’t feel like the corn is on the grill long enough to make a difference in the flavor.

Normally I roast my corn with the shucks on. It prevents the kernel from drying out. But I wanted some nice char on the kernels, so I opted to remove the husks this time. Preheat the oven to 350 degrees. Place eight shucked corn cobs on the center rack and roast, tuning halfway through, for 15 – 20 minutes until the corn is cooked through.

Make the Bacon Butter

While the corn is roasting, let’s whip together our bacon butter. In a medium mixing bowl combine four tablespoons of softened, unsalted butter, four strips of crumbled and cooked bacon, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of honey, 1/8 teaspoon cayenne pepper and 1/8 teaspoon dried thyme.

Whip the butter together until all the ingredients are combined and the butter is smooth. I felt the bacon added enough flavor to the butter without adding any additional salt. However, feel free to do a little taste test and add more if needed. Set the butter aside at room temperature until the corn is done roasting.

Baste the Corn

While the corn is still hot, slather the butter all over until every nook and cranny is covered. I find a pastry brush works well for this job. Serve warm with extra butter on the side if desired.

Storage, Freezing and Reheating

Storage: Corn should be placed in an airtight container or plastic freezer bag within two hours of cooking. Consume within four days.

Freezing: I don’t recommend freezing the corn unless you plan on using the frozen corn in a recipe. Freezing and thawing corn, as with most vegetables, causes the corn to become watery. It just won’t have the same texture as fresh corn. The bacon butter, however, can be frozen. Spread it into a small container with a lid or a small plastic freezer bag. Remove as much air as possible to prevent freezer burn. The butter will keep in the freezer for up to three months. Allow the butter to thaw for several hours in the refrigerator before using.

Reheating: Preheat the oven to 350 degrees. Roast the corn for 5-10 minutes until heated through.

Serve Roasted Corn with:

• Drunk Chicken
• Coca-Cola Marinated Oven Baked Brisket
• Honey Chipotle Chicken Drumsticks