30 Minutes or Less, Beginner, Fourth of July, Side Dishes, Spring and Summer, Vegetables

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.

roasted corn with bacon butter on a large white platter

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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.

roasted corn with bacon butter ingredients include corn on the cob, four tablespoons of butter, cooked bacon, onion powder, garlic powder, paprika, honey, cayenne pepper and dried thyme

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.

roasted corn on a baking sheet

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.

bacon butter ingredients in small white bowls

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.

whipped bacon butter in a small mixing bowl

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.

hand brushing bacon butter over a rack of roasted corn

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.

side view of roasted corn with bacon butter on a large white platter

Serve Roasted Corn with:

roasted corn with bacon butter on a large white platter
Print Pin
5 from 2 votes

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.
Course Side dishes
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 154kcal
Author Lisa B.

Ingredients

  • 8 medium ears of corn with shucks or 4 cups frozen or 4 cups canned whole kernel corn, drained
  • 4 tablespoons unsalted butter softened
  • 4 strips cooked bacon crumbled
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/2 tsp. honey
  • 1/8 tsp. cayenne
  • 1/8 tsp. dried thyme
  • Salt and pepper to taste

Instructions

  • If using frozen or canned corn, cook corn according to package directions.
  • Preheat the oven to 350 degrees.
  • Place the corn in the middle rack of the oven. Cook for 10 minutes.
  • Rotate the corn and cook for an additional 10 minutes until the corn is soft and cooked through.
  • In the meantime, combine the unsalted butter, bacon, garlic powder, onion powder, paprika, honey cayenne and thyme.
  • Once the corn comes out of the oven, coat with the bacon butter while it's still hot.
  • Season corn with additional salt and pepper if desired.

Notes

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.

Nutrition

Serving: 1ear | Calories: 154kcal | Carbohydrates: 31g | Protein: 4.5g | Fat: 3.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1g | Cholesterol: 5.8mg | Sodium: 68.5mg | Potassium: 359.2mg | Vitamin C: 6.9mg | Calcium: 4.4mg | Iron: 0.9mg

2 Comments

  1. 5 stars
    You had me at bacon and butter. Ha. Used frozen corn since I didn’t have any fresh yet. Can’t wait until fresh corn is in season so I can try this again.

  2. That is one good lookin bowl of corn. Love all the different flavors in it.

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