If you have been following along for any amount of time now, you know that I love compound butter on freshly grilled corn. This came about after I had some friends over for lunch. I had boiled some corn on the cob an d then basted it with a mixture of butter and bacon grease and wrapped them in foil to keep warm in the oven. Man, was that ever a hit. (You’re welcome!). I go a step further with this one and mince crispy bacon and stir that into the softened butter with a little bit of brown sugar. The char on the grilled corn with the smokiness from the bacon and a hint of brown sugar goodness… I’m thinkin’ I might have another winner! 😉
- 2 sticks unsalted butter, room temperature
- 2 slices smoked bacon, cooked and minced
- 1 tablespoon reserved bacon grease, cooled
- 1 tablespoon brown sugar
- Pinch of sea salt (if necessary)
- Add all ingredients to a large mixing bowl. Beat together with an electric hand mixer until well-blended (may also use a fork).
- Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap. Fold paper over and roll into a cylinder; twist the ends tightly to form a log. Wrap in foil and chill until firm. Slice and serve as needed. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
Click here for my post on Perfect Grilled Corn or simply watch the video:
Cheers and Happy Grilling!