Grilled Corn On The Cob With Maple-Chipotle Glaze
- 1/2 cup pure maple syrup
- 1/4 cup butter - (1/2 stick)
- 2 garlic cloves minced
- 4 teaspoons minced canned chipotle chilies see * Note
- 1/4 teaspoon salt
- 6 ears fresh corn husked
* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
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.
This recipe yields 6 servings.