Grilled Corn with Spicy Bacon Butter


  • 4 slices bacon
  • 1 stick salted butter, at room temperature
  • 1 c. fresh parsley, chopped
  • 1/2 c. pickled jalapeño peppers, chopped
  • Kosher salt and black pepper, to taste
  • 6 ears of corn, shucked


  1. Preheat a grill to medium high. Meanwhile, cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 6 to 8 minutes. Drain on paper towels, then crumble. Reserve the bacon fat.
  2. Put the butter in a mini food processor and pulse until smooth. Add the parsley, jalapeños, bacon and 2 tablespoons of the bacon fat and pulse until the butter is light green but still slightly chunky. Season with salt and pepper.
  3. Place each ear of corn on a separate sheet of foil and spread each with about 1 tablespoon of the bacon butter. Season with salt and pepper. Wrap tightly and grill, turning halfway through, until the corn is tender, about 6 minutes. Unwrap and spread with the remaining bacon butter.

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