Sometimes plain old corn on the cob can be boring. You have it over and over again during the Summer, and it's always the same. However, this July I've decided to remake corn on the cob, starting with this delicious recipe. The corn is grilled with the husks on, and then it's coated with a spicy-sweet glaze. The glaze is a mixture of butter, maple syrup, garlic, and chipotle chiles.
It's an easy recipe with extraordinary results. This corn is amazing and unlike any corn I've had before! The combination of maple syrup and chipotle chiles is perfect; the two ingredients balance each other out, so the glaze isn't too sweet or too spicy. It's a classic side with a modern twist, and it pairs well with everything from barbecued chicken to Cuban-style pork. Here's the recipe.
Have you been boiling your fresh summer corn? If you are, you are rinsing away all of the fresh flavor! Once you have roasted it on the grill, you will never heat up a pot of water for your corn again.
Recently I attended an event where one of the food stations was offering corn on the cob. For some reason, I had no desire to try it and avoided the guy who was handing out foil-wrapped cobs at all costs. That's when I realized that while I eat corn on the cob (I 
I love this recipe for corn on the cob—the perfect combo of chili powder and lime zest. The original recipe, from Guy Fieri, calls for leaving the husks on, but I usually just use foil–a lot easier, but I’ll give directions for leaving the husks on, too. Corn on the cob also has its health benefits: Corn is full of resistant starch (like fiber) and phenolic compounds, both of which help prevent colon cancer.
