Grilled Corn with Chipotle, Molasses and Orange Glaze Recipe

A great combination of flavors to compliment any barbecue.

• Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.
• To cook a couple of pieces of sweet corn in a hurry, place two or three ears in a resealable plastic bag and add 1 tablespoon of water for each ear. Leave a slight opening in the bag and cook on high in the microwave for 2 minutes. Check for doneness and if not done, cook for an additional 30 seconds.
• Sweet corn will lose its sweetness much faster if stored at room temperature compared to storing in the refrigerator. It is best to eat it as soon as possible after it has been picked.
• Two to three medium ears of corn are equivalent to approximately 1 pound, depending on ear size. Two medium ears equal approximately 1 to 1 1/2 cups of kernels.
• If harvesting your own sweet corn, it is best to pick it early in the morning and eat it as soon as possible. If not cooking it soon after it is picked, store in the refrigerator until ready to cook.

Corn Grilling Tips

Servings: 6
Serving size: 1 ear of corn
Prep Time: 10 minutes
Cook Time: 15 minutes

    Ingredients
 

• 1/4 cup butter, melted
• 2 tablespoons frozen orange juice concentrate
• 2 teaspoons canned chipotle chiles, minced
• 2 teaspoons light molasses
• 6 ears fresh sweet corn

Directions
In a small bowl, whisk together butter, orange juice, chiles and molasses.
Husk corn and remove all silks.
Heat grill to medium high heat.
Brush glaze on corn and grill for 10-12 minutes.
Apply glaze once more during grilling.
Remove corn from grill.
Drizzle with remaining glaze and serve.

Grilling Info

This Months Hot BackSide