This is butter with bacon in it.
If you do one thing in your entire life, I suggest it be this.
I can think of precisely 87 more things you can use this butter on, so make a big bowl. The first things that come to mind are pancakes, potatoes, crusty toasted bread, and… cookies. Bacon butter is a carb’s best friend.
When you put bacon butter on grilled corn (which is a very, very wise choice) all of the calories magically evaporate because corn is a vegetable!
I love sweet summer corn just as much as the next person – nothing beats a fresh ear rolled in a bit of butter, sparkling with coarse sea salt and freshly grated black pepper. It’s fabulous in it’s purest form and I don’t even mind picking it from my teeth for 36 hours after eating an ear or three.
This is a sinful combination of crispy, crumbled fried bacon and soft, pillowy butter slathered on a grilled ear and rolled in cheese.
Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling. While grilling corn, combine softened butter with crumbled bacon. Crumble cotija cheese on a large plate.
Once corn is finished, let sit for about 5 minutes to cool a bit before serving. The corn will still be very hot. Serve with a brush for the bacon butter, the plate of cotija to roll the corn in, and a bunch of fresh cilantro for garnish.
Note: there are so many ways to grill corn and this is what we have found to work best for us – feel free to grill your corn another way if you’d like. Also, if you can’t find cotija cheese I’m sure you could sub feta or blue – something that crumbles.
4 Peaches, Halved and Pitted
1 Stick of Butter, Room Temperature
1/3 Cup Brown Sugar
1 Tbsp Cinnamon
3/4 Cup Pecans
Vanilla Ice Cream