Grilled Corn With Sundried Tomato, Bacon And Butter

Curtis gives corn on the cob a gourmet touch by grilling it with a butter that's rich with sundried tomatoes, thyme, onion, garlic, fennel seeds and chopped grilled bacon.

Grilled Corn with Sundried Tomato-Bacon Butter

Ray Kachatorian

Provided by: Curtis Stone

30 mins total 15 mins prep Full Screen

Servings

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

Directions

• Prepare the barbecue for medium heat. Pull off the husks from the corn cobs and remove the corn silk.
• Drizzle the oil over the corn to coat lightly.
• 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.

• Filed under:
• Vegetable,
• Corn,
• American,
• Barbecue & Grilling,
• 30 Minute,
• Gluten Free,
• Side Dish,
• Summer,
• Fourth of July,
• Cookout,
• Memorial Day

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