Grilled Corn on the Cob with Maple-Chipotle Glaze

1. 1

   Bring first 5 ingredients to simmer in heavy small saucepan over medium heat.

2. 2

   Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes.

3. 3

   (Glaze can be made 1 day ahead.

4. 4

   Cover and refrigerate.)

5. 5

   Prepare barbecue (medium heat).

6. 6

   Brush corn with some of glaze.

7. 7

   Grill until lightly charred in spots, turning frequently, about 8 minutes.

8. 8

   Transfer corn to platter.

9. 9

   Brush corn with remaining glaze.

10. 10

    Sprinkle generously with salt and serve.

11. 11

    Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.