• 1 cup Merkts cheese, sharp cheddar flavor
• 2 T olive oil
• 2 medium size red onions, diced
• 3/4 cup port wine
• 1/4 cup red wine vinegar
• 1/4 cup light brown sugar
• Salt and pepper
• 4-6 strips of bacon, chopped and crisped in a pan
• 4, 6-inch wooden skewers, soaked
• 4 ears corn, husks and silk removed

Pre-heat the grill to medium-high.

In a small saucepot over a low flame, heat Merkts cheese. Set aside and keep warm.

Place a medium size skillet over medium heat, add olive oil. Add onion and cook down until tender, about 5-7 minutes. Add port wine, vinegar, brown sugar and season with salt and lots of black pepper. Let simmer gently until liquid is almost evaporated and mixture is a jam-like consistency. Set aside and keep warm.

Place a skewer halfway through the corn and grill until the kernels begin to char evenly. When the corn comes off the grill, slather with Merkts, spoon on a strip of Port Wine Onion Jam, and sprinkle with the chopped bacon.

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