E-Editions Solstice Green Solstice Green
Maple Chipolte Grilled Corn on the Cob PDF  | Print |
Healthy Eating
Written by Administrator   

maple_chipotle_corn_cob

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

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.  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.  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, 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. 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.  Use the remaining glaze to baste the corn and serve.

 
Banner