Grilled Corn On The Cob With Maple Chipotle Glaze Recipes

GRILLED CORN WITH MAPLE AND CHIPOTLE

Steps:

• Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
• In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
• Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE

Steps:

• 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.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE

Steps:

• 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.
• 3. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.

MAPLE CHIPOTLE GLAZED GRILLED CORN

Steps:

• In a small saucepan over med heat, combine glaze ingredients. Heat until mixture begins to simmer, stirring occasionally. Set aside.
• Preheat grill to low. Grill corn direct 10 to 15 minutes, brushing with glaze several times and turning frequently. Sprinkle corn with salt and serve.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE

Steps:

• Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced , stirring occasionally, about 5 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.