It's an easy recipe with spectacular results. The blend of maple syrup and chipotle chiles is magnifique; the two ingredients level each other, so the glaze isn't too sweet or too spicy. It's a classic side with a modern twist!
8 ears corn
1/2 cup Grade B maple syrup
5 tablespoons unsalted butter
2 chipotle chiles in adobo, pureed
2 cloves garlic, chopped to a paste
Kosher salt and freshly ground black pepper
Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.