Use a knife to cut the corn kernels from the cob. Set aside.
Cook bacon in a large skillet over medium heat for 5 to 8 minutes, until crispy. Add the onion and cook an additional 3 to 5 minutes, until softened and translucent.
Add corn, maple syrup, and whiskey to the skillet. Stir everything together and cook for 10 to 15 minutes until corn is tender.
Remove skillet from heat. Add sage and salt and pepper, seasoning to taste. Stir in seasonings. Serve immediately.
If you prefer to grill your corn - Boil whole cleaned corn cobs in water for about 4 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.
You can substitute use two 15-ounce cans of whole kernel corn that have been drained in place of fresh corn. Reduce cooking time to 5 to 8 minutes on step 3.
You can omit the whiskey in this recipe and replace it with an extra tablespoon of syrup.
Kitchen Tip: Place a small bowl upside down in a large mixing bowl. Stand the corn cob on the small bowl and cut off the kernels. They'll fall right into the big bowl instead of all over your cutting board and counter.