Grilled, rolled in smoked molasses butter and sprinkled with crumbled bacon.
6 ears corn on the cob, husks on
1 pound thin-cut bacon
1 stick butter, softened
2 tablespoons brown sugar
6 - 8 drops liquid smoke
Soak corn in water 1 - 2 hours. Fry bacon, drain on paper towels and crumble.
Heat grill and put soaked corn directly on the grill. Cook 20 minutes, turning several times, until husks are blackened.
Meanwhile, in a medium bowl, combine butter, brown sugar and liquid smoke. Tranfer and mound it on a flat plate for rolling.
Use a pot holder to hold the hot corn while you husk it. Immediately roll it in the butter and sprinkle bacon on top.