Grilled Corn on the Cob with
Hickory Bacon Salt Butter
Submitted By: Admin
June 23, 2010
6 ears yellow corn
1-2 tablespoons Hickory Bacon Salt
6 tablespoons unsalted butter
2 Tablespoons sherry vinegar
Black pepper (optional)
Peel back husks (do not remove
them) and remove silk and soak corn in cold water for 30 minutes. Turn grill to high heat and lightly oil cooking grate.
Melt butter and mix with Hickory Bacon Salt and pepper (optional). Peel back husks again and dip or brush each ear of
corn with ¾ of the Hickory Bacon Butter. Replace husks, and place directly on grill for 3-4 minutes per side.
Remove from grill, peel back husks and brush with the rest of the Hickory Bacon Butter.
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