Monday, May 19, 2014

Maple-Mustard Roasted Corn with Bacon


     To kick off the summer corn season, here's an easy way to roast and glaze corn on the cob in your dutch oven.  Adapted from a Country Living recipe, roast the corn under high heat until it's tender then toss it with a maple-Dijon glaze and crispy bacon.  In my 10 inch dutch oven, the corn roasted for 20 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with coals.  You can leave the corn whole if you like but it fits more easily into the oven when it's broken into pieces.  Not overpowering, the glaze adds a touch of sweetness and the bacon tastes like candy.  My taste testers overwhelmingly agreed that, although delicious, the recipe definitely needed more bacon.

Maple-Mustard Roasted Corn with Bacon
6 ears corn, husked and broken into thirds
1-2 Tblsp olive oil
1/4 cup maple syrup
2 Tblsp Dijon mustard
6 slices bacon, cooked, drained and finely chopped

     Lightly oil or spray dutch oven.
     Toss corn with olive oil in dutch oven until well coated.
     Roast at 400 degrees for 20 minutes, or until tender.
     In small bowl, combine maple syrup and mustard.
     When corn is done, add bacon and syrup-mustard mixture.
     Toss until well combined and serve.

Toss corn with a little olive oil until well coated

Roast for 20 minutes then stir in remaining ingredients

Salty, sweet and a little tangy

7 comments:

  1. Corn with bacon??? How dare you.....not invite me! lol That looks soooo good. Thanks Liddy.

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    1. Thanks Scott, when in doubt, add bacon! Liddy

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  2. Do you use precooked corn on the cob or is the corn raw?
    (Sorry for my english)

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  3. Outlaw, the corn is freshly shucked and uncooked. If you can't find fresh corn on the cob you could probably add the glaze and bacon to the frozen variety after it's been cooked. Liddy

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  4. Taste tester wishes she could have it again!!!! So yummy!!!!

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    1. So happy you liked the corn, hope to make it again for you soon! Liddy

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  5. Did it again and can´t get enough . . . .

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