Frankly, I am not sure how much there really is to say about whole ears of corn (husks, tassels and everything), fresh from the farm that have been roasted in the oven until cooked to steamy perfection.
We slathered ours generously with bourbon-bacon butter. If you don't have hot ears of corn hanging around, it is suggested that this might also be worth eating by the spoonful on its own...
I'll just get the formalities out of the way now...
Adapted from Bon Appetit's The Grilling Book
2 slices thick bacon, chopped into 1/2" pieces
2 sticks (1 cup) unsalted butter, room temperature
2 Tbs bourbon
2 Tbs pure maple syrup
1 Tbs light brown sugar
Kosher salt, as needed
Cook bacon over medium heat in a small skillet until bacon is crisp and fat renders out. Transfer bacon to a plate lined with paper towels and let cool. Reserve 2 tsp bacon drippings.
Add butter, cooked bacon, bourbon, maple syrup and sugar to the bowl of a stand mixer that is fitted with a paddle attachment. Mix at low speed until ingredients are well-combined. Taste. If needed, add Kosher salt in small amounts (1/4 tsp at a time) until desired saltiness is reached.
Turn mixture out onto a sheet of plastic wrap or wax paper and roll into a log. Refrigerate until solid.
Use on...everything. It is said that this will keep refrigerated, for up to two weeks. I am not sure if anyone has kept theirs long enough to test that theory. I know I haven't.
This post participates in French Fridays with Dorie.