Besides the fact that I love food, I enjoy cooking and sharing my recipes because it gives me a vehicle to express my creativity. I become inspired by one recipe or cooking show, take 2, 3 or 4 recipes for the same dish, and transform them by adding my own flair. While I always name my original source or inspiration, the dish typically becomes my own by the time I’ve completed it.
That is why this version of grilled corn on the cob is such an anomaly for me It is literally the only recipe that I can think of, that I copied word for word and the dish turns out great every time. I can’t think of a thing to change it that would make it better.
The spiciness of the chipotle blended with the sweetness of the maple syrup and the crunchiness of the corn is a winning combination!
I’ve been preparing corn this way for 7 years since the recipe first came out in Bon Appétit magazine. From that time, the recipe has been moved to the Epicurious website but the website doesn’t share a photo of it. The corn looks so good that I prepared it for my mother and stepfather last week and took the photo below of the finished dish so I could share it with you.
One note on the canned chipotle chilies…so there’s no waste, I take the whole can and puree it in my food processor. It lasts covered in the fridge for weeks and you can take out spoon fulls as you need them.
Click here for printable recipe- Bon Appétit | August 2002
|Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.Yield: Makes 6 servings
1/2 cup pure maple syrup
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. (Glaze can be made 1 day ahead. Cover and refrigerate.)
Prepare barbecue (medium heat). Brush corn with some of 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.
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.