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
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Preheat oven to 425.
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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.
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Bake until soft and golden brown, 40 to 45 minutes. Let cool completely.
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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.
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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.
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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.
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Spread butter onto corn; sprinkle with parsley. Serve immediately.