Grilled Corn on the Cob with Hickory Bacon Salt Butter
- 6 ears yellow corn
- 1-2 tablespoons Hickory Bacon Salt
- 6 tablespoons unsalted butter
- 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.
By the way, Bacon Salt launched in all the Raley's stores in California.