Some interesting ways to shake up the simple but tasty corn on the cob

Maple-Chipotle Glazed Grilled Corn

10 pieces Schwan’s Mini Super Sweet Corn on the Cob, thawed
1 1/2 cups pure maple syrup
1/4 cup butter
2 cloves garlic, minced
2 tablespoons chipotle pepper sauce
1/4 teaspoon salt

In a small saucepan over medium heat, combine glaze ingredients. Heat until mixture begins to simmer, stirring occasionally. Set aside.

Preheat grill to low. Grill corn directly 10 to 15 minutes, brushing with glaze several times and turning frequently. Sprinkle corn with salt and serve.

Grilled Corn with Chipotle-Lime Butter

4 ears fresh corn
2 tablespoons butter
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce
1/2 teaspoon kosher salt

Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

Reading the comments at the link I see that adobo sauce isn’t something extra you have to make, it’s what canned chipotles come with. The reader suggests using non-canned chipotles, but I’m not sure how that will affect the flavor of the butter.

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