Shop Command Performance | Jamie Gwen's Recipes | HSN Cookbook | Print Friendly Version

Serving Size: 8

2 to 3 canned chipotle chilies in adobo sauce
2/3 cup maple syrup
1/2 stick unsalted butter
1 whole garlic clove
Salt & pepper, to taste
8 ears fresh corn, husked

1. Finely chop the chilies using a food processor or by hand. Place the minced chilies in a small saucepan along with the maple syrup, butter and garlic. Season to taste. Place the pan over medium heat and bring to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes or until thickened. Remove the garlic clove from the glaze, discard it, and set the glaze aside.
   
   
2. Heat the barbecue to medium heat. Brush the ears of corn with the prepared glaze and place them on the grill. Grill, turning often, until tender and slightly charred in spots. Brush corn with remaining glaze before