Bbq Corn Cobs with Bacon & Garlic Butter

This is corn on the cob with serious upgrades. Bacon gets wrapped directly around the corn, then the husks are pulled back up over the top to trap everything together on the grill. That husk-and-bacon combo acts like an oven inside an oven: the husk protects the kernels from burning while the bacon drips fat and smoke onto the corn as it cooks.

The foil tie at the top keeps everything from unraveling while you rotate on the grill. Ten minutes of turning over high heat is all it takes; the bacon renders, the corn steams in its own moisture, and the kernels soak up all those smoky drippings.

The garlic-chive compound butter is the finishing move. Softened butter whipped with crushed garlic and fresh chives melts over the hot cob as you unwrap, carrying those flavors into every kernel. Pull the husks back, strip the bacon off (or eat it with the corn), and dollop the butter.

Kitchen Tips

• Soak the husks in water for 10 minutes before wrapping to keep them from burning on the grill.
• Use thin-cut bacon. Thick-cut takes longer to crisp and may leave the corn undercooked.
• Make the compound butter ahead; it keeps a week in the fridge or a month frozen.
• Rotate frequently so every side gets even char and the bacon cooks through uniformly.

Variations

• Swap bacon for pancetta, prosciutto, or serrano ham.
• Use a mix of herbs in the butter: basil, parsley, tarragon, or smoked paprika.
• Grill directly on the grates without the husk for a more charred kernel effect.