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. Its a wonderful summer side dish served at room temperature or cold. Fresh sage makes all the difference. Recipe by: Years best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4|
|Calories from Fat: 94 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 14.3mg||4 %|
|Sodium 188.4mg||6 %|
|Potassium 318.4mg||8 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18.9g|
|Protein 5.3g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 191
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.