- 6 ears of corn, shucked
- 3 tablespoons maple syrup
- 1 tablespoon Jack Daniel’s or Jack Daniel’s Honey
- 1 package thick cut bacon, diced
- 2 onions, diced
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- Salt & pepper, to taste

-Place a small bowl upside down inside a large mixing bowl. Stand the ear of corn on its end on top of the small bowl. Using a sharp knife remove the kernels from the cob.

-Add corn kernels to a skillet over medium heat. Add syrup and whiskey, stir to coat corn. Cook for 5 to 7 minutes until corn is tender and syrup has caramelized. Remove to bowl; set aside.

-In the same skillet cook the bacon over medium heat for 7 to 10 minutes – bacon should should be almost crisped. Add the onion and cook and additional 5 to 7 minutes, or until onions are slightly caramelized. Stir in the corn and cook 2 minutes more.

-Remove corn mixture from heat, add the sage and season to taste with salt and pepper. Stir well and serve warm.

Notes
If you like to grill, boil whole cleaned corn cobs in water for about minutes. Place corn on the grill and baste it with the syrup/whiskey mixture on all sides. Cook until corn has caramelized. Allow corn to cool, remove kernels per recipe and proceed.

If corn is not in season, you can use canned whole kernel corn that has been drained.

You can omit the whiskey in this recipe and replace it with an extra tablespoon of syrup.