A classic combination of bacon and tomato add extra flavor and crunch to sweet summer corn while the butter melts into the corn for a mouth-watering addition to dinner.
Bacon and Tomato Butter Spread is delicious no matter how the corn is cooked. Try it with other vegetables, such as green beans, new potatoes or eggplant.
Ingredients for 8 servings
4 slices of bacon
125 ml (1/2 cup) softened butter
60 ml (1/4 cup) finely chopped sundried tomatoes in oil
45 ml (3 tbsp.) chopped fresh basil
Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside.
Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon.
Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal.
Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.