Grilled Corn with Bacon-Jalapeño Butter

Name: Grilled Corn with Bacon-Jalapeño Butter
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 4 slices bacon; 1 stick (8 Tbsp.) salted butter, at room temperature; 1 c. fresh parsley, chopped; 1/2 c. pickled jalapeño peppers, chopped; Kosher salt and black pepper, to taste; 6 ears of corn, shucked

This corn is about to become your newest summer obsession.

By Ree DrummondPublished: Jul 2, 2026

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Ralph Smith

Yields:

6 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

Grilled corn on the cob is one of those summer side dishes that’s a permanent staple in the Drummond household, but a flavorful compound butter can take it to a whole new level. This grilled corn with bacon-jalapeño butter is the kind of recipe that disappears almost as soon as it hits the table. Sweet, juicy corn is wrapped in foil with a generous layer of savory, spicy bacon butter, then grilled until perfectly tender before getting one more slather of the buttery goodness just before serving.

The star of this recipe is the bacon-jalapeño butter. Crispy bacon, smoky bacon drippings, fresh parsley, and tangy pickled jalapeños are blended into softened butter to create a spread that's rich, herby, and just a little bit spicy. As the corn cooks on the grill, all those delicious flavors melt into every kernel.

This easy grilled corn recipe is the perfect side dish for everything from burgers and steaks to barbecue chicken and grilled shrimp. Best of all, most of the work can be done while the grill heats up, making it an easy addition to any menu. You may never go back to plain butter again!

Can you make the bacon-jalapeño butter ahead of time?

Yes! The compound butter can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it soften at room temperature for about 20 minutes before spreading it on the corn.

How long does it take to grill corn in foil?

Wrapped in foil, corn cooks over medium-high heat in about 6 minutes, turning halfway through cooking. It should be tender and hot all the way through when it's ready to serve.

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Ingredients

4 slices bacon
1 stick (8 Tbsp.) salted butter, at room temperature
1 cup fresh parsley, chopped
1/2 cup pickled jalapeño peppers, chopped
Kosher salt and black pepper, to taste
6 ears of corn, shucked

Directions

1. Step 1Preheat a grill to medium high. Meanwhile, cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 6 to 8 minutes. Drain on paper towels, then crumble. Reserve the bacon fat.
2. Step 2Put the butter in a mini food processor and pulse until smooth. Add the parsley, jalapeños, bacon, and 2 tablespoons of the bacon fat and pulse until the butter is light green but still slightly chunky. Season with salt and pepper.
3. Step 3Place each ear of corn on a separate sheet of foil and spread each with about 1 tablespoon of the bacon butter. Season with salt and pepper. Wrap tightly and grill, turning halfway through, until the corn is tender, about 6 minutes. Unwrap and spread with the remaining bacon butter.