Maple Chipolte Grilled Corn on the Cob

[kirra]

Maple Chipolte Grilled Corn on the Cob

Ingredients:

1/4 cup butter
1/4 cup maple syrup
3 cloves garlic, pressed or minced
1/2 to 1 tsp. salt (to taste)
1 tablespoon chipolte sauce
4 ears of fresh corn on the cob, in the husk

Preparation:

Heat grill to medium heat.

In a small sauce pan, combine all ingredients and simmer over low heat until bubbly and hot. Remove from heat and set aside.

Peel back the husk of the corn, but do not remove. Some of the silks will fall off, but do not worry about removing every piece.

Gently replace the husk on one side of the corn and lie the corn down on a piece of parchment paper (or a pan) to catch the drips.
Spoon about 2 teaspoons of maple glaze over the corn and gently cover the glaze with the husk. Flip the corn over, and peel back the husk on the opposite side. Spoon another two or three teaspoons of maple glaze over the corn. Close the husks all around the corn, giving it a good squeeze to help distribute the glaze.

Cook the corn over a medium grill (about 350F degrees), turning every 5 to 8 minutes. If you use a gas grill carefully monitor your heat, because they corn gets done quickly and can burn. I used a charcoal grill and it took about 45-50 minutes to cook until done. A gas grill will likely finish sooner. If the husks catch fire, do not worry, it will not ruin the corn. Just turn the corn and let it continue to cook.

When corn is done, the husks will be charred black, and very done.
Carefully remove the husks (steam and corn is hot!) and snap off at the ends. If pieces of charred husk are on the corn, gently rinse or wipe the corn off to remove these pieces. Try not to wash away all of the glaze.
Use the remaining glaze to baste the corn and serve.