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Grilling maple sriracha glazed corn on the cob on a gas grill using Western Maple BBQ Smoking Chips infuses that smoky flavor we all love. In this recipe from Grilling Grandma, add salty, fresh flavor to the corn by sprinkling with crisp bacon, queso fresco, cilantro and scallions.
This recipe was originally published on GrillingGrandma.com
Ingredients
For the Corn:
- 8 ears of shucked corn, or the amount you desire
- 1 (12oz) package of bacon
For the Maple Sriracha Lime Glaze:
- 1/3 cup pure maple syrup
- 3 tablespoons fresh lime juice
- 1/2 tablespoon sriracha, or to taste
For the Toppings:
- 1/2 cup Queso Fresco
- Bacon crumbles
- 1/4 cup roughly chopped cilantro
- 2 medium green onions, chopped
- Lime wedges
Instructions
Fill a wide pasta pot halfway with water. Add 1 tablespoon of salt and 1 tsp of sugar, and stir. Bring water to a boil and carefully place corn in. If needed, add more boil water to cover corn. Cook corn 3 minutes to blanch. This is actually a partial blanch because the corn finishes cooking while smoking and grilling. Remove from boiling water, place in a rimmed container and toss on a couple of cups of ice to slow the cooking process.
Meanwhile, whisk the Maple Sriracha Lime Glaze by whisking all ingredients, and set aside.
Prepare the grill:
Place 2 cups of Western BBQ Maple Chips into a small smoker box or a sealed perforated foil packet. Heat the burner under the smoker box to high heat. Close the lid. After 10 minutes, check to see if the box is smoking. If so, turn burner to low.
Adjust grill to 300°F indirect heat. Refill smoker box with smoking chips if needed. Smoke corn for 25 minutes over indirect heat. Remove corn from the grill. Adjust heat to 400°F and grill, frequently brush corn with Maple Sriracha Lime Glaze. Char corn until desired doneness, rotating it every 1-2 minutes for even color.
Transfer charred corn back into the rimmed pan. Sprinkle with black pepper, bacon crumbles, cilantro, scallions, and queso fresco. Place corn, in pan, back on the grill, and bake for 5-8 minutes to meld flavors and soften cheese.
Remove corn from oven and squeeze with lime juice. Serve the corn, in the pan, with lime wedges.
Note:
Awww Shucks: Here is an easy way to shuck corn on the cob!!! Simply place 4 ears in the microwave, on high, for 1-3 minutes. Cut the base off and the cob should slip out clean. Brilliant!
Note:
Leftover corn should be cut off of the cob the day it is cooked. Place in a food container with a lid. Refrigerate for up to 4 days. Use for soup, enchiladas, burrito filling, salsa, and stuffed chilies.
Note:
Make the bacon either in the indoor oven or the outside grill while the corn is being prepared. Adjust grill to 375°F. In a single layer, arrange bacon in a large cast iron skillet or large rimmed grill pan. Cook bacon for 15 minutes, with the grill lid down, turning the pan once. Bake bacon until it is crispy, about 5-7 minutes. Pat bacon with a paper towel. Grind bacon in a food processor or finely chop.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 people
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