Pan-Fried Corn on the Cob with Roasted Garlic Bacon Butter
Makes 4 servings
Ingredients
- 8 cups water
- 4 large ears corn, shucked
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Roasted Garlic Bacon Butter (recipe follows)
- Garnish: chopped fresh parsley
Instructions
- In a small Dutch oven, bring 8 cups water to a boil over medium-high heat. Add corn; cook for 1 minute. Drain. Pat corn dry with paper towels.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium; add corn. Partially cover; cook until browned on all sides, about 10 minutes, turning occasionally. (Turn carefully; corn will splatter.) Place corn on a serving platter. Sprinkle with salt and pepper. Serve with Roasted Garlic Bacon Butter. Garnish with parsley, if desired.
Roasted Garlic Bacon Butter
Makes about 1 cup
Ingredients
- 1 large head garlic
- 1 tablespoon olive oil
- 1 cup unsalted butter, softened
- 2 slices bacon, cooked and crumbled
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon crushed red pepper
Instructions
- Preheat oven to 425°.
- Cut ½ inch off top of garlic, keeping cloves intact. Place garlic cut side up on a sheet of foil. Drizzle with oil, and wrap in foil.
- Bake until soft and golden brown, 40 to 45 minutes. Let cool completely.
- Squeeze pulp into a medium bowl, and mash with a fork. Add all remaining ingredients; stir well. Cover and refrigerate for up to 1 week.
