Today’s Recipe: Quick Refrigerator Pickled Beets

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Today’s Recipe: Grilled Cheddar-Bacon Corn on the Cob

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GRILLED CHEDDAR-BACON CORN ON THE COB
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
MAKES: 6 SERVINGS

½   cup amber ale
½   cup butter, softened
¼   cup finely shredded Cheddar cheese
3    slices bacon, cooked and crumbled
2    green onions, diced
6    ears corn

1. In a small saucepan, bring beer to a simmer over low heat. Simmer until reduced to about ¼ of its original volume, watching it carefully so it doesn’t burn (it should take about 15 minutes).
2. In a small bowl, combine butter, Cheddar, bacon, and green onions. Pour in reduced beer and stir to combine.
3. Place an ear of corn on a piece of foil large enough to wrap around it, and spread butter mixture all over corn. Wrap up, and repeat with remaining corn, using up all of the butter.
4. Grill corn over moderate heat for about 15 minutes, turning every few minutes. Unwrap and enjoy!

Gather ingredients.

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Bring ½ cup amber ale to a simmer in a small saucepan over medium heat.

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Simmer until reduced to about ¼ of its original volume, watching it carefully so it doesn’t burn (it should take about 15 minutes).

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In a small bowl, combine ½ cup of softened butter, ¼ cup finely grated Cheddar, 3 slices of cooked and crumbled bacon, and 2 diced green onions.

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Pour in reduced beer and stir to combine.

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Place an ear of corn on a piece of foil large enough to wrap around it, and spread butter mixture all over corn.

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Wrap up, and repeat with remaining 5 ears of corn, using up all of the butter.

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Grill corn over moderate heat for about 15 minutes, turning every few minutes. Unwrap and enjoy!

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Today’s Recipe: Watermelon Cake with Cream Cheese Frosting

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Today’s Recipe: Pistachio Melon Cake

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We first published this recipe a year ago and it received a lot of attention. This recipe, as it is written (continued below), with the ingredients listed, is how we invented it. And how we tested it. If we had tested substitutions and found that they worked, we would have included that information. If you have allergies or dislikes, you need to test them yourself. We take great pride in our recipes, making them over and over again until they’re perfect. For that reason, we can’t recommend substitutions unless they go through the rigors of our test-kitchen protocol— given the number of dislikes and allergies people have, we’d never get a recipe finished. And eaten:) Please don’t ask about substitutions; get brave instead. Put your creative apron on and let our other readers know how it turned out with the substitutions you chose. And by the way, we will never publish a recipe that didn’t work for us. If it fails for you, something was different. Our recipes are tested over and over until we’re sure that if you follow our directions exactly and use the ingredients we list, you’ll be successful. My DIL Ashley, our food guru, has put together a list of FAQs for this recipe. Find it here. Come back next week for a coconut-free and nut-free watermelon cake.