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Home » Grilling » Maple Chipotle Grilled Corn

Maple Chipotle Grilled Corn

May 24, 2014 by Judith Hannemann

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Maple Chipotle Grilled Corn #MapleSyrup #Chipoltes #FreshCorn #GrilledVegetables
Maple Chipotle Grilled Corn

Sweet maple syrup and smoky chipotles give this grilled corn an unbelievable flavor.

Who doesn’t love grilled corn or better yet, the first corn of the summer season?

Make that first serving of corn unforgettable with this absolutely terrific basting sauce.

 

Maple Chipotle Grilled Corn #MapleSyrup #Chipoltes #FreshCorn #GrilledVegetables
Zippy and sweet

 

I love the smoky flavor of chipotles and it combines so well with the sweetness of the maple syrup.  Add some seasonings and of course butter, and there you have it. Simple yet so very good.

Try this basting sauce with other grilled veggies!  It’s pretty universal in nature and would go with most anything.

 

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Maple Chipotle Grilled Corn

Sweet maple syrup and smoky chipotles give this grilled corn an unbelievable flavor.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: GRILLING, side dishes
Cuisine: American
Keyword: CHIPOTLE, corn, CORN ON THE COB, maple syrup
Servings: 6
Calories: 221kcal
Author: Judith Hannemann

Ingredients

  • 6 ears fresh corn husked
  • oil for grill

BASTING SAUCE

  • 1/2 cup maple syrup
  • 1/4 cup butter
  • 1 tsp finely minced garlic
  • 1 tsp onion powder
  • 1 tbs finely chopped chipotle in adobo
  • 1/4 tsp black pepper

Instructions

  • Place all sauce ingredients in a small saucepan. Heat, and simmer for 5 minutes, stirring often.
  • Preheat grill to medium-high. Oil grill so corn does not stick. FYI--I use a small spray bottle or a Misto especially for the grill. I also have another plastic spray bottle with water to extinguish any flame flare-ups.
  • Baste corn with sauce and cook for 3-5 minutes, or until the sauce has caramelized. Baste top of corn and turn. Cook for 3-5 minutes as before.
  • Remove from grill and serve immediately. Leftover sauce may be stored covered in the refrigerator -OR- served along with the corn for additional dipping.
  • Makes 6 servings.

Nutrition

Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 303mg | Fiber: 2g | Sugar: 22g | Vitamin A: 530IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Maple Chipotle Grilled Corn #MapleSyrup #Chipoltes #FreshCorn #GrilledVegetables
Maple Chipotle Grilled Corn

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Grilling, Side Dishes Tagged With: chipoltes, fresh corn, grilled corn, grilled vegetables, maple syrup, vegetarian

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Shinee D says

    May 25, 2014 at 3:19 am

    These corns look and sounds delicious! Will definitely try this this summer!

  2. Judith Hanneman says

    May 25, 2014 at 3:27 am

    Thanks Shinee. You'll really like this I think.

  3. Debra Eliotseats says

    May 25, 2014 at 9:56 pm

    Grilling corn tomorrow so thanks!!!!

  4. Judith Hanneman says

    May 25, 2014 at 10:00 pm

    You will LOVE this!!! This baste is also great on other grilled veggies, so you might want to double the recipe for it.

  5. Gina G says

    May 26, 2014 at 2:53 am

    Omg yummm. We just bought a grill so I am pinning/bookmarking all sorts of grilling ideas. These look perfect, thanks for the recipe!

    Gina
    http://www.thepinkwings.com

  6. Judith Hanneman says

    May 26, 2014 at 3:30 am

    I plan to do a lot of unusual stuff this summer Gina. I have some ribs coming up soon that's cooked on indirect heat. I'm also going to have a post on how to use your grill as a smoker and it's the absolute BEST way to do it…no mess, no fuss and completely re-cyclable!!

  7. Cathy Trochelman says

    May 31, 2014 at 7:19 pm

    This looks unbelievably delicious!!! I love the addition of maple and the twist of spice….can't wait to try!

  8. Judith Hanneman says

    June 1, 2014 at 12:48 am

    This was DEEE-LISH Cathy!

  9. KC the Kitchen Chopper says

    June 2, 2014 at 1:03 am

    I bought a can of chipotle in adobo for a BBQ recipe. The Hubby has a "wuss mouth" so I can't use much at a time. Looking for ways to use it up. Big Thanks for this recipe. Thanks for linking it up to#theWeekendSocial. Please visit again next week. http://www.theKitchenChopper.com

  10. Judith Hanneman says

    June 2, 2014 at 1:10 am

    A teensy bit added to some mayo makes a terrific sandwich spread!! I have a couple of recipes on here that use it–Mexicali potato salad (you can omit the Herdez sauce and use a bit of the real deal), my 2-potato salad uses it too. Add a bit to mac & cheese too, makes it really special.

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