Weekday Vegetarian: Corn on the Cob with Maple-Chipotle Glaze
Photo: Kelly Rossiter
This is the time of the year I always look forward to. I love it when dinner can consist of nothing more than a couple of ears of corn, a plate of sliced tomatoes and a green salad. There's nothing easier to make, and it's a totally satisfying simple supper. This week is going to be a celebration of corn at the Weekday Vegetarian, but I had to start with my favourite way to eat it, straight off the cob.
When I was a kid we always cooked corn on the day we got it, because the sugar started converting to starch from the moment it was picked. There are new cultivars now that don't convert so quickly, but I still only buy it from my farmers' market when I know it is really fresh. My mother always boiled it, but now I like to barbeque it. For years I soaked the husks in water for an hour or so before I was ready to cook and then put the whole husk onto the barbeque and cooked it for about 15 minutes. That essentially steams the corn and it comes out moist and tender. If you like, you can pour a tablespoon or so of soy sauce into the top of the husk and then close it back up and cook it.
Photo: Kelly Rossiter
This year I have been boiling it for about 10 minutes to cook it, and then putting the corn straight onto the grill. I like corn on the cob with butter and a bit of salt and lots of pepper, and my husband likes it with olive oil. For a change of pace, I tried this glaze and it was a delicious combination of sweet and slightly spicy that worked really well. My husband was poking around the kitchen looking for more after we had finished lunch, so I know I'll have to make it again. This recipe calls for putting the corn straight onto the grill without boiling it first, but I think both the glaze and the corn would burn before it was cooked.
This recipe comes from Bon Appetit, August 2002
Grilled Corn on the Cob with Maple-Chipotle Glaze
1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies
1/4 teaspoon salt
6 ears fresh corn, husked
1. 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.)
2. 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.