Grilled Corn on the Cob with Maple Chipotle Glaze

Posted on 28. Apr, 2007 by singleguychef in Sides

This smoky and sweet glaze goes great with the grilled corn but also works well for chicken and pork tenderloin.

This recipe is from epicurious.com

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

Preparation

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.)

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.

* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

source: Bon Appétit, August 2002

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