Zack's Favorite Corn on the Cob
The one he always asked for. The one I always made.
Beyond the Ingredients
A Father's Memory
Every summer seemed to have a moment like this — the grill heating up in the backyard, the smell of barbecue drifting through the air, and Zack somehow appearing outside before I even called for him.
He always seemed to know when something good was coming.
Corn on the cob was one of his absolute favorites. Not in a casual, take-it-or-leave-it kind of way, but in the way his whole face lit up when he saw it on the grill. The kind of favorite that makes a dad want to fire up the grill every weekend just to see that excitement again.I would stand there husking the corn while Zack hovered nearby, usually already asking how much longer it would take. We talked about whatever happened to be on his mind that day — a game he was playing, something funny from school, a random thought he needed to share right then. The grill was just the backdrop.
What I remember most now are those conversations. The easy ones. The kind that happen naturally when your hands are busy, the weather is warm, and neither of you has anywhere else to be.
This recipe came from one of those simple moments. I decided to try dressing the corn up a little — adding bacon, shallots, garlic, salt, pepper, cilantro, and butter into the foil before tossing it onto the grill.As the corn cooked, the bacon underneath slowly rendered into the butter, coating everything in this smoky, rich flavor that smelled incredible before we even opened the foil.
It instantly became a favorite.
Zack loved that it was more than just grilled corn. It was packed with flavor, messy in the best way, and somehow came with bacon as a bonus. To him, that made it perfect.
That is the whole recipe.
The Takeaway
And honestly, that is the whole memory.
What You Need
Ingredients
Serves 4 servings
How to Make It
Directions
- 1
This recipe is adapted for a stove top
- 2
Hush the corn completely, removing all silk.
- 3
Place the corn in a pot and about 2 inches water.
- 4
Cover the pot and bring the pot to a boil.
- 5
Every 3-4 minutes turn the corn until fully steamed cooked.
- 6
Meanwhile, heat up a pan over medium heat.
- 7
Cut the bacon into small pieces (if using panchette this is not required).
- 8
Cook the bacon, stirring frequently. Bacon should be boarderline crispy.
- 9
Add the shallots, garlic, and jalapeños and cook for about 1 minute.
- 10
Turn the heat off and add the button and cilantro and stir.
- 11
Remove your corn from the pot and plate
- 12
Drizzle your bacon button over each ear.
- 13
Season with salt and pepper to taste.
From the Kitchen
Small Things That Matter
The bacon butter bath trick is the move: dump on top of your corn and then roll the hot ear right through it — every kernel gets coated
Fresh, in-season corn is the only corn worth grilling — the difference in sweetness is dramatic
Season with salt as soon as you take the corn out of the pot and then cover with the bacon butter
Variations & Additions
Make It Yours
- Rub with a little chili powder and a squeeze of lime after the bacon-butter bath for a smoky, bright finish
- Add sliced (or pickled) jalapeños to your bacon-button in the last 3 minutes to add a spicy kick (the way Zack liked it)
- Don't like shallots? Leave them out or use Vidalia onions.
- Try drizzling a little ranch and dill over the corn and leave out the cilantro.
- Instead of the bacon button, use a blend of mayonnaise with Sriracha chili sauce
Cook with Someone
Cook Together
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