Grilled Corn on the Cob with Maple-Chipotle Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob. Ingredients:
1/2 cup pure maple syrup |
1/4 cup (1/2 stick) butter |
2 garlic cloves, minced |
4 teaspoons minced canned chipotle chilies |
1/4 teaspoon salt |
6 ears fresh corn, husked |
Directions:
1. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
2. Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
3. * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
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