Sunday, June 03, 2007

754. BACON and TOMATO BUTTER SPREAD

makes 8 servings


4 slices of bacon
1/2 cup softened butter
1/4 cup finely chopped sundried tomatoes in oil
3 tablespoons chopped fresh basil

Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside. Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon. Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal. Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.


courtesy of: The Worldwide Gourmet

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