| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Charlotte, Observer | 4 | Servings | ||
INGREDIENTS
| 3 | Ears corn (yellow or white); shucked | |
| 1/4 | c | Maple syrup |
| 3 | sl | Bacon; diced small |
| 1 | lg | Yellow onion; diced small |
| 1 | ts | Fresh sage; chopped |
| Salt and freshly ground pepper to taste |
INSTRUCTIONS
Cook corn in boiling water for 4 minutes. Remove and allow it to cool. Over medium fire, grill corn 2 to 3 minutes, or until lightly brown. Brush with syrup and continue to grill an additional 3 to 4 minutes, or until syrup begins to caramelize and corn has brown marks. Remove corn from grill and cool. With sharp knife, cut kernels off cobs. In saute pan or large skillet, cook bacon over medium heat until crisp, about 5 minutes. Add onion and cook an additional 4 to 5 minutes, or until onion is clear. Add corn and cook 2 minutes longer. Remove corn mixture from heat, add sage and season with salt and pepper. Notes: From ``The Thrill of the Grill,'' by Chris Schlesinger and John Willoughby (Morrow, 1990). Searching for something different to do on the grill, I found this dish, which is served with a pork tenderloin in the book. It's a wonderful summer side dish served at room temperature or cold. Fresh sage makes all the difference. Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan 04, 1998
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