We grill corn a lot in the summer, usually Pakistani style (plain, charred, then rubbed with lime and red chili), but I was looking for another way to fix the last corn of the season. I had seen a bunch of recipes for maple chipotle corn on the cob – which sounds awesome, I love chipotles in adobo – but I’ve had these aleppo pepper flakes sitting around and I’ve been looking for new ways to use them. This turned out fantastic, spicy salty sweet, even though I had to cut mine off the cob. Brace life.
Maple Aleppo Corn on the Cob
Adapted from Epicurious
- 1/2 cup maple syrup
- 1/4 cup (1/2 stick) butter
- 2 garlic cloves, grated
- 1 tbsp aleppo pepper flakes
- 1/4 teaspoon salt
- 6 ears corn, husked
In a small saucepan, simmer (low) maple syrup, butter, garlic and aleppo pepper until it makes a thick glaze (be careful not to burn, mine got a little too done).
Ideally you can grill these, but I roasted these in a 500° oven – lay on a wax-paper lined baking sheet and brush with glaze. Roast for 10 minutes, turn, brush again with glaze and roast 10 minutes more and brush with remaining glaze.
