Pan-Fried Corn on the Cob with Roasted Garlic-Bacon Butter

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 large head garlic
  • 1 tbsp olive oil
  • 1 cup unsalted butter, softened
  • 2 slices bacon, cooked and crumbled
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/8 tsp crushed red pepper
  • 8 cups water
  • 4 large ears corn, shucked
  • 2 tbsp canola oil
  • 2 tbsp chopped fresh parsley

Directions

  1. Preheat oven to 425.

  2. Cut 1/2 inch off the top of garlic, keeping cloves intact. Place garlic, cut side up, on a sheet of foil. Drizzle with olive oil, and wrap in foil.

  3. Bake until soft and golden brown, 40 to 45 minutes. Let cool completely.

  4. Squeeze garlic pulp into a small bowl, and mash with a fork. Stir in butter, bacon, salt and pepper. Cover and refrigerate for up to 1 week.

  5. 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.

  6. In a 12-inch cast-iron skillet, heat canola oil over medium-high heat. Reduce heat to medium; add corn. Partially cover; cook, turning occasionally, until browned on all sides, about 10 minutes.

  7. Spread butter onto corn; sprinkle with parsley. Serve immediately.

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