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Grilled Corn With Two Butters

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Ingredients
  Ears of corn 12
  Bacon slices 4 , cut into 1 inch pieces
  Butter/Margarine/mixture 1 Cup (16 tbs) (At Room Temperature, 2 Sticks)
  Hot pepper flakes 1⁄4 Teaspoon
  Wild onion/Baby leeks/green onion 1⁄4 Cup (4 tbs), minced
  Black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. De-husk the corn, fold the remaining husk and discard the silks. Arrange husks around corn ears.
2. Place corn in a bowl and fill with water sufficient to cover corn and allow to stand for 15 minutes.
3. Ignite charcoal grill.

MAKING
4. Place a heavy skillet on medium heat, add bacon and fry, stirring frequently, to crispy. Use a slotted spoon to transfer fried bacon to paper towel. Allow to cool and crumble.
5. Take a bowl and mix ½ cup butter, crumbled bacon and pepper flakes. With the back side of a wooden spoon, blend the mixture well. Or else pass the mixture through a food processor to blend well. Transfer to a serving bowl and keep aside at room temperature.
8. Take a bowl, add ½ cup of butter, black pepper and wild onion and with the back side of a wooden spoon, blend well. Or else pass the mixture through a food processor to blend well. Transfer to a serving bowl and keep aside at room temperature.
9. Drain the corn.
10. Sprinkle maple chips on hot coals. Arrange drained corn on grill rack. Allow to grill for 10 to 12 minutes, rotating very 3 to 4 minutes to cook thoroughly.

SERVING
11. Serve hot with a butter of guests’ choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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