Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/2 c. pure maple syrup
- 1/4 c. butter - (1/2 stick)
- 2 x garlic cloves chopped
- 4 tsp chopped canned chipotle chilies see * Note
- 1/4 tsp salt
- 6 x ears fresh corn husked
Direcciones
- * Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
- Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer till glaze is reduced to 3/4 c., stirring occasionally, about 10 min. (Glaze can be made 1 day ahead. Cover and chill.)
- Prepare barbecue (medium heat). Brush corn with some of glaze. Grill till lightly charred in spots, turning frequently, about 8 min. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
- This recipe yields 6 servings.
- Comments: Maple syrup lends sweetness and chipotle chilies add in smoky heat to a terrific glaze for grilled corn on the cob.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 70 | 48% |
| Total Fat 8.02g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 171mg | 7% |
| Potassium 94mg | 3% |
| Total Carbs 19.24g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 16.11g | 11% |
| Protein 0.35g | 1% |
