Grilled corn cobs with maple syrup and bacon crumble
Sticky and a little charred, this is one of my favourite barbecue side dishes and is always a hit with children. I suggest making extra. — 4 large corn on the cob, outer leaves removed — 200g dry-cured smoked streaky bacon rashers, rind removed
— 4-6 tbsp maple syrup — 60g butter, melted Ahead of lighting the barbecue, bring a large pan of water to the boil, then add the corn. Bring back to the boil and cook for one minute. Drain and set the cobs to one side.
Place a large frying pan over a low-medium heat and lay the bacon rashers in it. Cook them slowly, until darker red and crisp – about 15 minutes – then place them on kitchen paper to absorb any excess fat. Either break the crisp rashers into shards or chop them. Set aside in a warm place.
When the barbecue is ready, place the corn on the grill and cook for a few minutes, turning the cobs. As they begin to brown, brush with maple syrup – this will caramelise quickly, so keep turning them. Once browned, remove from the grill and stick a fork into each end to make them easy to eat.
Put on a plate, then spoon over some melted butter, more maple syrup and some of the bacon crumble. Season, and eat them warm.