Bacon Wrapped Corn on the Cob with Maple Chipotle Glaze
From Matthew Altizer
Canned chipotle peppers are smoked jalapeños in a spicy adobo sauce; they can be found at Mexican grocery stores. The glaze can also be used on grilled chicken or fish.
1/2 c. maple syrup
1/4 c. butter
1/2 c. whisky or bourbon
2 garlic cloves, minced
4 t. finely chopped canned chipotle chiles
1/4 t. salt
4 ears of corn
Preheat a grill over medium. Combine the first six ingredients in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer the glaze until it has reduced to 3/4 cup. Transfer the glaze to a small bowl and set aside.
Shuck the corn and break each ear in half. Put the corn in a large pot and add enough water to cover, bring it to a boil over high heat. When the water comes to a boil, cover the pot with a lid and pull it off the heat. Let the corn sit for 5 minutes before draining. When the corn is cool enough to handle, wrap each half with a slice of bacon and secure it using a toothpick. Place the corn on the preheated grill and baste it with the prepared glaze. Cook the corn for 5-10 minutes, or until the bacon is crispy and the glaze has caramelized.