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Bacon Wrapped Corn on the Cob with Maple Chipotle Glaze
Bacon Wrapped Corn on the Cob with Maple Chipotle Glaze.html

Bacon Wrapped Corn on the Cob with Maple Chipotle Glaze

Sept/Oct 2013

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.

Serves 4.


Vegetables and Salads