Serve this summery mix of vegetables as a side for grilled chicken, ribs or pork chops. The natural sweetness of summer corn is heightened by the light coating of maple syrup caramelized on the grill. For summer picnics and barbeques this pretty side dish can be prepared well in advance of serving time.
6 ears of fresh corn on the cob
4 tablespoons of maple syrup
1 small bunch of scallions, trimmed and coarsely chopped
½ cup diced red onion
1 red bell pepper, cut into medium dice
4 thick-cut slices smoked bacon, cooked until very crisp
2 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
salt and freshly ground black pepper to taste
Shuck the corn and cook in a large pot of boiling water for 3 minutes. Drain and allow to cool to room temperature. Preheat the grill.
Brush the corn all over with maple syrup and grill, turning several times, until lightly browned and caramelized all around. Remove from the grill and when cool enough to handle, slice the kernels off the ears and into a large bowl. Discard the cobs.
Add the scallions, red onion, red bell pepper, crumbled bacon and stir together. Sprinkle with the balsamic vinegar and olive oil, toss and season to taste with salt and pepper. Serve at room temperature.