Corn on the Cob with Ginger Bacon Butter

By á-28817

Ingredients

• 8 ears of corn (shucked and cut into 3 pieces each)
• 2 sticks softened salted butter
• 3 Tbsp. bacon fat (saved from cooking bacon of course)
• Juice and zest of 2 lemons
• 2 Tbsp. grated fresh ginger (I use a microplane)
• 1/2 tsp. black pepper
• 2 Tbsp. honey
• 1 Tbsp. chopped fresh thyme

Details

Adapted from chefandthefarmer.com

Preparation

Step 1

Up to a week ahead, bring the butter and bacon fat to room temperature. Combine them with the lemon zest and juice, along with the ginger, black pepper, honey and thyme in a standing mixer fitted with the paddle attachment or in a food processor. Combine until homogenous. Chill until ready to use. Just before serving.Cut the butter into small pieces. Put half of the pieces in a large metal bowl (ideally). Bring a large pot of salted water to a rolling boil. Add the corn. Allow the water to come back to a boil and cook the corn 3 minutes or so. When the corn is done cooking, add it to the bowl and toss to allow the butter to melt all over the now, quickly becoming awesome, corn. Put your corn on a platter and pour the additional butter over it. Place your extra butter next to, or all over, the corn depending on the crowd.