Archive for August 12th, 2010

Love at first bite.

Grilled corn on the cob with maple-chipotle glaze (from Epicurious; nondairy modifications by me)

1/2 cup pure maple syrup

1/4 cup (1/2 stick) margarine

2 garlic cloves, minced

2 teaspoons minced canned chipotle chilies

1/4 teaspoon salt

6 ears fresh corn, husked

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.

Prepare barbecue (medium heat). Brush corn with some of the 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.


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