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.
2. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes.
3. (Glaze can be made 1 day ahead.
4. Cover and refrigerate.)
5. Prepare barbecue (medium heat).
6. Brush corn with some of glaze.
7. Grill until lightly charred in spots, turning frequently, about 8 minutes.
8. Transfer corn to platter.
9. Brush corn with remaining glaze.
10. Sprinkle generously with salt and serve.
11. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

maple syrup, butter, garlic, chipotle chilies, salt, corn

Taken from www.epicurious.com/recipes/food/views/grilled-corn-on-the-cob-with-maple-chipotle-glaze-106967 (may not work)