And by “ashes,” we mean “bacon”! A fantastic side dish for . . . well . . . anything.
INGREDIENTS
1 lb bacon, cut into bite-sized pieces
5 fresh sage leaves, roughly chopped
1 tsp cinnamon
1 tsp ground ginger
½ tsp chili pepper
1 stick unsalted butter, melted
4 ears corn
DIRECTIONS
On medium-high heat, cook the bacon in a covered Dutch oven until it starts to crisp. Uncover, stir, and cook until bacon is crisp, not burnt. Shut heat off and allow the bacon to render and cool slightly. Once cooled, using a slotted spoon, remove the bacon and place on a plate lined with paper towels. Set aside. Pour the bacon fat into a sealed container to use later for cooking all kinds of great stuff.
Turn oven on to 350 degrees. If you have a roasting feature on your stove like we do, that is a better option.
In a blender, combine the cooked bacon, sage, cinnamon, ground ginger, and chili pepper. Give it a couple of pulses to mix the items. While the blender is on, pour the butter into the bacon mix, and blend until incorporated and chopped.
Prepare corn by placing them on 4 pieces of aluminum foil. Spoon the bacon mixture evenly over the corn. Using your hands, smear the bacon mixture over the entire piece of corn.
Seal the aluminum foil around the bacon-smeared corn. Place the sealed corn in a deep baking pan to prevent the butter from leaking, and roast for 45 minutes.
