Grilled Corn on the Cob w/ sundried tomato bacon butter

By Nitaj3

Ingredients

• 4 ears yellow corn
• Olive oil
• 2 slices applewood-smoked bacon
• 1 stick (4 ounces) salted butter, softened
• 3 sun-dried tomatoes, finely chopped
• 1 shallot, finely chopped
• 1 tablespoon finely chopped flat leaf parsley
• 1 garlic clove, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon dried crushed red pepper
• Sea salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Place the corn on the grill. Cover and cook, turning occasionally, until the corn is soft and juicy and lightly charred, about 15 minutes. Transfer the corn to a platter.

Meanwhile, grill the bacon until it is golden brown and crisp, about 3 minutes per side. Transfer the bacon to a plate lined with paper towels to drain excess oil. Finely chop the bacon.

Stir the softened butter, sun-dried tomatoes, shallot, parsley, garlic, oregano, thyme, lemon juice, crushed red pepper, and bacon in a medium bowl to blend. Season to taste with salt and black pepper.

Spread the softened butter mixture all over the hot grilled corn. Serve and enjoy