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Ingredients
- 12 ear corn
- olive oil
- 1/4 c. maple syrup
- 2 tbsp. Dijon mustard
- 1 pinch allspice
- 6 slice bacon
Method
- Brush 12 husked ears with olive oil.
- Grill on medium-high until tender, about 20 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and a pinch of allspice.
- Cook 6 slices of bacon until crisp, about 6 minutes; drain on paper towels.
- Finely chop bacon and set aside on a platter.
- During the last 3 minutes of grilling, baste corn with maple-mustard glaze.
- Roll corn in bacon.
- Serve immediately.
