Ingredients

• 4 ears corn, husks and silks removed
• 12 to 16 strips bacon (Western Family)
• 2 tbsp Cayenne Hot Sauce (Western Family)
• 2 tbsp butter, melted
• 2 tbsp maple syrup (Western Family)
• 1 frozen jalapeño, shaved

Parsley Butter:

• 1/4 cup soft butter
• 2 tbsp fresh parsley
• 1/8 tsp salt

Directions

1. Preheat the barbecue to medium high heat or 375°F (190°C).
2. Whisk together the hot sauce and butter, then brush it all over each piece of corn.
3. Roll the corn up in the bacon and use toothpicks to secure them in place if necessary.
4. Place the bacon wrapped corn on the grill and not over open flames. Cook for about 25-30 minutes, turning occasionally, until the bacon is crispy and the sweetcorn is tender.
5. In a small bowl, mash together 1/4 cup of softened butter with parsley and salt.
6. Remove the corn from the grill and place it on a serving platter. Drizzle with maple syrup and add a dollop of parsley butter to the corn cob ends.
7. Grate and sprinkle each piece of corn with shaved frozen jalapeño. Enjoy while still warm.

Tips & Tricks

1. Do Not leave the barbecue unattended while grilling the bacon wrapped corn
2. Do not place the bacon wrapped corn over direct flame
3. If the bacon doesn't stay wrapped around the corn, use toothpicks to secure it in place.
4. Turn the corn carefully to ensure even cooking and prevent the bacon from unwrapping.
5. Make the parsley butter ahead of time and refrigerate it. Let it soften at room temperature before adding to the corn.
6. Adjust the amount of hot sauce to control the heat level according to your preference.