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.