Grilled Bacon Wrapped Corn on the Cob
- Cream the butter, thyme, mint, lime zest, salt, pepper, brown sugar, cumin and chili powder.
- Lay two slices of bacon next to each other, slightly overlapping. Spread one tablespoon of compound butter onto the bacon. Place one ear of corn at one end and roll up as tightly as possible. Repeat with remaining ears of corn. Refrigerate for at least 15 minutes.
- Heat grill to medium-high heat. Cook for 10-15 minutes, turning until the bacon has cooked through. Allow to cool for 2 minutes.
TIP: For a mini version, cut the cooked ears of corn into quarters.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen