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 using 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 – preheat the oven to 350 degrees, roast the corn with the husks on for about 30 minutes, and it comes out perfect every time and all those yummy nutrients are left intact. Conversation usually comes to a halt – the only sounds that can be heard are crunching and knawing of sweet corn kernels – until cobs have been picked bare.
I have noticed there are two different schools when it comes to eating corn on the cob: you either eat across side-to-side like a typewriter or you eat around and around. So I’m going to take a little impromptu mini poll here – which are you?
This recipe gives fresh corn a slightly different spin. And it has bacon butter in it which The Carnivore Husband can appreciate. If using a charcoal grill I will be honest, neither one of us thought grilling did much to enhance the flavor. The corn just wasn’t on there long enough. If you already your grill fired up, then by all means toss your corn on. If not, I think the oven roasting method I mentioned earlier would work just as well. I thought the taste was very smooth and buttery and would be definitely be a crowd pleaser at your next picnic.
Corn with Spiced Bacon Butter
- 8 medium ears corn with shucks 4 cups frozen or 4 cups canned whole kernel corn, drained
- 4 tablespoons unsalted butter softened
- 4 oz. about 4 strips, cooked bacon, crumbled
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. honey
- 1/4 tsp. dried sage
- 1/8 tsp. cayenne
- 1/8 tsp. dried thyme
- Kosher salt
Leaving corn in shucks, place over direct heat on a grill over medium heat (450 degrees).
Cook for 10 minutes, turning once, until corn is soft and cooked through. Let cool slightly.
Remove shucks and cut corn from the cob. If using frozen or canned corn, cook corn according to package directions.
In the meantime, combine next nine ingredients.
Mix bacon butter mixture in with warm corn, stirring to coat corn.
Season corn with salt.