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Saturday Sides: Maple Chipolte Grilled Corn on the Cob

by Angie Pangie on May 2, 2008

[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here every Saturday to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]

I had a special request this week for a side dish cooked on the grill.  Actually, the request came from my nursing student friend Holli (You remember Holli from Pi Day), who just finished her semester and is off for the entire summer.  For two weeks she’s been talking about the “kegger” she’s going to at the end of the semester.  So, last night was her party, and she called me this morning . . .

“Oy vey!  I slept on a basement floor and I can’t move.  I don’t think I’m going to be able to go walking today.” (Holli walks with me in the mornings sometimes.)

“Oh Holli, are you going to be o.k.?”

“That’s just it, I don’t know, I think I need to see a chiropractor.”

*sigh*  Here’s the thing, Holli and I have been fighting off birthdays for a while now (Holli’s been fighting longer than I have, she’s WAY older than me - by two whole weeks).  I personally think we’re battling our age quite gracefully.  Thus, my purple hair (It’s was supposed to be red!  Really!!).  And, of course, Holli partying with a bunch of twenty-something kids and trying to sleep on a basement floor.

But, every time we pull a stupid stunt like this we are reminded that while we know that age is a just state of mind, our bodies have forgotten this small, but very important, detail.

“You want me to come get you and take you to the chiropractor, tweets?”

“No, no, it’s o.k., I’m just going to lie on the couch and rest today.  I’m supposed to go to a wedding tomorrow and I’ve got to get this hip back into shape so I can do some serious dancing at the reception – I heard it’s an open bar!  Do you know if you can double up on Advil and Naproxen?”

Oh Holli.  Will we never learn?

Anyhow, Holli asked for a grilled side dish this week, so in honor of her finishing her semester with flying colors (and attempt at sleeping on a basement floor) – I give you this week’s Saturday Side.

Grilled Maple Chipolte Corn on the Cob

 

Sounds fancy, doesn’t it?  Don’t worry, it’s simple and ‘licious.  Chipolte has been in the forefront of culinary goodness for the last couple of years.  Essentially, chipolte is just a smoked jalapeno pepper.  Which means, it’s a bit spicy, but not crazy-hot.  I would rate the heat of this dish about a 3.5 on a scale of 1 to 10.  If you don’t do spicy at all, or if you’re going to serve your children this dish and they don’t do spicy, just leave out the chipolte completely.  The maple syrup will give it a lovely, deep flavor that your kids (and you) will quite willing eat.  However, I’m quite pleased with the combination of the sweet and spicy in this dish and I think you’ll like it, too.  Do something different and give it a try!

To get the spicy chipolte flavor in this dish you’ll need to buy a can of chipolte sauce.  Any brand will do, and you should be able to find it in the Mexican food section of the store.  You can also buy “Chipolte Peppers in Adobo Sauce” and just use the sauce, leaving the peppers in the can for another use.

 Maple Chipolte Grilled Corn on the Cob

1/4 cup butter
1/4 cup maple syrup
3 cloves garlic, pressed or minced
1/2 to 1 tsp. salt (to taste)
1 tablespoon chipolte sauce
4 ears of fresh corn on the cob, in the husk

Heat grill to medium heat.
In a small sauce pan, combine all ingredients and simmer over low heat until bubbly and hot.  Remove from heat and set aside.  You’ll need to use real maple syrup for this recipe.  No pancake syrup or “maple flavored” syrup.  O.k.?  O.k.!


Peel back the husk of the corn, but do not remove it all the way.  Some of the silks will fall off, but do not worry about removing every piece of silk.  During the grilling they will bind to the husk and/or burn off.

If you want to make plain corn on the cob, don’t worry about peeling back the husks at all.  Just soak the corn in some plain tap water for about 10 minutes before you are ready to grill it.


For the Maple Chipolte Corn, gently replace the husk on one side of the corn and lie the corn down on a piece of parchment paper (or a pan) to catch the drips.  It gets pretty messy here.  And sticky, too.

Spoon about 2 teaspoons of maple glaze over the corn and gently cover the glaze with the husk.


Flip the corn over, and peel back the husk on the opposite side.  Spoon another two or three teaspoons of maple glaze over the corn.


Close the husks all around the corn, giving it a good squeeze to help distribute the glaze.


Cook the corn over a medium grill (about 350F degrees), turning every 5 to 8 minutes.  If you use a gas grill carefully monitor your heat, because the corn gets done quickly and can burn.  I used a charcoal grill and it took about 45-50 minutes to cook until done.  A gas grill will likely finish sooner.  If the husks catch fire, do not worry, it will not ruin the corn.  Just turn the corn and let it continue to cook.

 


When corn is done, the husks will be charred black, and very done.


Carefully remove the husks (steam and corn is hot!) and snap off at the ends.  If large pieces of charred husk are on the corn, gently rinse or wipe the corn off to remove these pieces.  Try not to wash away all of the glaze.


Use the remaining glaze to baste the corn and serve.

 

Here’s the recipe without photos:

Maple Chipolte Grilled Corn on the Cob

1/4 cup butter
1/4 cup maple syrup
3 cloves garlic, pressed or minced
1/2 to 1 tsp. salt (to taste)
1 tablespoon chipolte sauce
4 ears of fresh corn on the cob, in the husk

Heat grill to medium heat.
In a small sauce pan, combine all ingredients and simmer over low heat until bubbly and hot.  Remove from heat and set aside.
Peel back the husk of the corn, but do not remove.  Some of the silks will fall off, but do not worry about removing every piece.
Gently replace the husk on one side of the corn and lie the corn down on a piece of parchment paper (or a pan) to catch the drips.
Spoon about 2 teaspoons of maple glaze over the corn and gently cover the glaze with the husk.
Flip the corn over, and peel back the husk on the opposite side.  Spoon another two or three teaspoons of maple glaze over the corn.
Close the husks all around the corn, giving it a good squeeze to help distribute the glaze.
Cook the corn over a medium grill (about 350F degrees), turning every 5 to 8 minutes.  If you use a gas grill carefully monitor your heat, because they corn gets done quickly and can burn.  I used a charcoal grill and it took about 45-50 minutes to cook until done.  A gas grill will likely finish sooner.  If the husks catch fire, do not worry, it will not ruin the corn.  Just turn the corn and let it continue to cook.
When corn is done, the husks will be charred black, and very done.
Carefully remove the husks (steam and corn is hot!) and snap off at the ends.  If pieces of charred husk are on the corn, gently rinse or wipe the corn off to remove these pieces.  Try not to wash away all of the glaze.
Use the remaining glaze to baste the corn and serve.


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{ 13 comments… read them below or add one }

Allison May 3, 2008 at 1:16 am

Mmmm that looks de-LIC-ious! Definitely time for grilling season to start… I can’t wait!

Allisons last blog post..Taste and Create 7

Chuck May 3, 2008 at 1:55 am

OMG Angie, I have never tried putting anything on my corn other than butter. I’m going to give this a try for sure. Thanks for sharing!!!!

Chucks last blog post..Potato Bagel Stars

megan May 3, 2008 at 9:27 am

OMG, Those look devine! I will be trying these! Now, I have to find some good corn. Your pictures are incredible. I licked my screen! LOL

megans last blog post..I Love Vanilla Beans!

noble pig May 3, 2008 at 3:32 pm

Wow, this just sounds like the perfect combo, I mean seriously.

noble pigs last blog post..This Will Have You Singin’ "La Cucaracha"

Alejandra May 3, 2008 at 5:38 pm

My God! This looks so good. My mouth is literally watering…

Alejandras last blog post..Cravings: Multi-Grain Bagels

Madeline May 3, 2008 at 6:17 pm

Grilled corn on the cob is my favorite way of eating corn. Actually it’s one of my favorite foods. This recipe sounds delicious I can’t wait to try it!

Madelines last blog post..Five Minute Tomato Sauce

Holli aka "the nursing student" May 3, 2008 at 9:16 pm

Hello to all you fellow Pangies! It’s me.. day two, and I am still recovering from my kegger! Yes, I did infact party like a rock-star, and ate my weight (more than 125, but less than 200) in Jello shots! I feel like crap, and my gut still hurts, but man it was a great time.

After much nagging, and whinning.. I finally talked Angie in to making something for the Grill.. or was it pitty.. either way I will take it. I too love corn on the grill, and I can’t wait to make this! Thanks Ang :)

michelle @ TNS May 4, 2008 at 12:06 am

i just made corn fritters thursday night, and i bet this glaze would an *awesome* dipping sauce for them (as well as being great on the grilled corn). thanks!

michelle @ TNSs last blog post..Thursday Night Smackdown: The Grill Flies at Midnight

Crystal May 4, 2008 at 9:04 am

WOW, this makes me sad that I set my grill on fire and melted it beyond use a couple years ago. This recipe will inspire me to go buy a new one!!!

Marc @ NoRecipes May 4, 2008 at 11:20 am

That glaze looks fantastic! Oh how I miss having a grill!

Marc @ NoRecipess last blog post..Strawberry rhubarb crostata with lavender crust

Stefani May 4, 2008 at 12:52 pm

I LOVE corn!

White On Rice Couple May 10, 2008 at 10:37 am

this is such a great way to cook corn! I need to get some corn…ASAP! Thanks Angie!

White On Rice Couples last blog post..1

Savory Tv May 30, 2010 at 5:47 pm

It sounds amazing! We’ve been obsessed with grilled corn lately. Hope you had a great weekend!
.-= Savory Tv´s last blog ..Five Delicious Grilled Corn Chef Recipes =-.

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