Roasted Corn with Bacon Butter

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

Total Time 20

Servings 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