Maple-Bacon Corn is an almost perfect side dish for your next BBQ or Picnic. Smokey sweet and salty with just enough greasy goodness to please any barbeque fan.
It tastes almost as good once it cools off as it does hot making it ideal for picnics and parties.
The recipe is so easy even a Dad can do it. It keeps well and even improves with age -- so feel free to make it a day or two before and store it in the refrigerator. Reheat it on the grill before serving.
The amounts of the ingredients were written as vague as possible on purpose. You really cannot mess up this wonderful dish. So just make as much or as little as you like.
Maple-Bacon and Corn
Some - Maple-Cured Bacon - about a 1/2 pound to a pound
Some - Sweet Corn Kernels, Fresh is possible - about 2 to 4 cups
1 Bottle REAL Maple Syrup
Salt and Pepper to taste
1. Cook the bacon in a large enough pan until it is done. You know how to cook bacon. Then let it cool and break it into small pieces. Drain pan if there is an excessive amount of grease but leave enough to cook the corn.
2. Cook the corn in the bacon grease until tender. Add bacon and stir in a tablespoon or so of the maple syrup. Add a dash of salt and pepper then taste. Adjust the syrup, salt and pepper until it is just right.
Serve warm if you can or cool if you must. It's good either way.
Always use REAL maple syrup. Life is too short to eat junk.
This recipe was developed by Mark after seeing a similar, less sweet concoction on the Bravo TV show, Top Chef. This version is better. ;)