Maple and brown sugar mixed with spicy Asian chile paste make a tasty glaze for corn on the cob.
Course
Side Dish
Cuisine
American
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings6
AuthorLindsey Johnson
Ingredients
6ears of cornsilk removed, leaves left attached
2Tablespoonsbrown sugar
2Tablespoonspure maple syrup
2Tablespoonsbutter
1teaspoonsambal oelekAsian chile paste
1/4teaspoongarlic powder
1/4teaspoonsalt
pinchred pepper flakesoptional
Instructions
Preheat oven broiler to low or grill to medium-high heat. Have a broiler pan ready if using oven. Line it with foil. If using grill, brush grates with oil.
In a small pan, melt butter and add the brown sugar, maple syrup, and all of the spices. Bring to a simmer and cook until sugar is dissolved and the mixture reduces a bit, about 5-10 minutes. Brush the glaze over the corn. Place corn on broiler pan or grill grates. Let cook between 8-10 minutes, turning halfway through cooking time. It's okay if it blackens in spots. Remove from heat and serve with the remaining glaze on the side.