I’m about to show you something. Get ready.
This is butter with bacon in it.
If you do one thing in your entire life, make this your choice.
I can think of dozens of uses for this bacon butter, so make a big batch. The first things that come to mind are pancakes, roasted potatoes, crusty toasted bread—and yes, even cookies. Bacon butter elevates almost any carb.
And when you slather bacon butter on grilled corn—a brilliant pairing—all the guilt seems to disappear because corn is a vegetable, right? You feel me. This is one of those simple pleasures that makes summer food feel extra special.
I love sweet summer corn in its purest form—an ear rolled in butter, finished with coarse sea salt and freshly ground black pepper. It’s perfect even if you don’t mind picking kernels out of your teeth for a while. But grilled corn with caramelized kernels? I am all over that. The char adds another level of sweetness and texture that’s irresistible. If you haven’t tried it yet, it’s time to hop on board.
For months I thought I wouldn’t eat corn any other way—until I mixed crispy, crumbled bacon into soft butter. There was no turning back: I slathered it on grilled ears, rolled them in cheese, and indulged. It’s utterly sinful, in the best possible way. We enjoyed this with a simple chicken dinner and it stole the show.
Grilled Corn with Bacon Butter and Cotija Cheese
Makes 6 ears
- 6 ears of corn
- 1 tablespoon olive oil
- 3 tablespoons butter, softened
- 2 slices bacon, fried and crumbled (very small crumbles)
- 3–4 ounces cotija cheese, crumbled
- Fresh cilantro for garnish
- Black pepper
Preheat your grill on the highest setting. Shuck the corn, brush each ear with olive oil, and sprinkle with black pepper. Wrap each ear in a single-layer square of aluminum foil. Grill about 5 minutes per side, rotating each ear several times to ensure even charring.
While the corn grills, combine the softened butter with the crumbled bacon. Spread the cotija cheese on a large plate for rolling the corn after grilling.
When the corn is done, let it rest about 5 minutes so it cools slightly but remains hot. Serve each ear with a brush for the bacon butter, the plate of cotija to roll the corn in, and fresh cilantro for garnish.
Note: There are many ways to grill corn; this method works well for a nicely charred result. If you can’t find cotija, a crumbly cheese like feta can be a suitable substitute.
Sin with me. I’m like Eve—only with bacon.