Cooking with Banshee: Maple Chipotle Grilled Corn on the Cob

The Fourth of July is right around the corner.  There is no better way to celebrate the birth of our nation than with a cookout.  Burgers and hot dogs are staples, but no cookout is complete without some stellar side dishes.  Maple Chipotle Grilled Corn on the Cob is a dressed up version of an old favorite.  And, it is made on the grill.  I discovered this recipe on About.com.  It was originally published by Derrick Riches, but I adjusted some of the ingredients and clarified some of the directions.

Maple Chipotle Grilled Corn on the Cob

Ingredients:
8 ears of corn, husked
1 cup maple syrup
2/3 cup butter
4 chipotle chiles in adobo sauce, finely chopped
4 cloves of garlic
1/2 tsp salt
1/2 tsp black pepper

Glaze Directions:
In a small saucepan, melt the butter.  When the butter is melted, combine all remaining ingredients besides the corn in the saucepan.  Simmer over medium heat for 10-12 minutes.  Remove from heat.  It is okay to allow the mixture to cool, but it is not required.  This can be done hours before you plan to make the corn.

Corn Directions:
Preheat grill to medium heat.  Place corn on the grill and brush liberally with the maple glaze.  Cook the corn for 8-10 minutes or until tender.  Turn the corn frequently.  Brush with the maple glaze after each turn.  When the corn is done, place in a serving dish and brush again with the maple glaze.  Serve while hot and with plenty of salt available on the table.


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