Corn with Spiced Bacon Butter
adapted from Fine Cooking
- 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.