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Grilled Corn on the Cob with Maple-Chipotle Glaze

I can’t imagine going back to regular corn after tasting this sweet and spicy combo. My dad has a fail proof microwave method (no dealing with pesky silks) and then I grill it afterwards to get the brown charred kernels.

I have to believe this would also be incredible slathered on salmon!


  • 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 (husks on for cooking)


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.)

This is my Dads quick microwave corn method – and it’s a huge success. Keep husks and silks on the corn. Cut the bottom and top off the corn. For each ear of corn, add 3 minutes to the total time. 6 ears of corn will cook a total of 18 minutes. Place corn in microwave and cook for 9 minutes. Turn corn over and cook another 9 minutes. (You can prepare the corn up to this point and wait to clean until ready to grill with the glaze). Remove the husks and silks.

Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.

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