Categories: Grilling

Ingredients

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

Directions

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, jalapenos, bacon and 2 tbsp. 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 tbsp. 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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