It’s sweet corn season in Iowa, and that means eating as much of it as I can get my hands on, even though Steve and I decided not to grow it in our garden. While I will forever and ever (Amen) be a fan of the butter-and-salt-laden variety, there comes a time in every girl’s life when she needs to serve corn with a little more panache, and a little less cholesterol.
A recent cooking column in the Iowa City Press-Citizen got me to thinking about using maple syrup to glaze sweet corn. Adding additional sweetness to already-sugary corn wouldn’t ordinarily be my first instinct, but when balanced out with lime juice and a little bit of hot sauce, it’s amazing.
A note on ingredients: please do not skimp on the maple syrup front. Do not use imitation maple syrup. It is corn syrup masked with color and a flavor concocted in a factory in New Jersey, and corn syrup on corn is not a good combination. Get the real stuff, made from the sap of the maple tree, even though it’s pricier. Trust me. You’ll thank me later.
I was lucky enough to still have some syrup made by our family friend, Doug, in his annual maple syrup-making extravaganza. That stuff is like gold, truly. I balanced it out with an equal amount of lime juice and added a few shakes of Marie Sharp’s, a Belizean hot sauce that can only be acquired on the Internet, if you live in the States. Steve and I visited Belize in May 2005 and bought enough of the stuff to last awhile. In Belize, people put it on everything, so we joined in the fun and caught the Marie Sharp’s addiction. However, any flavorful hot sauce of your choosing will work well in this, too. It doesn’t really make the dish spicy, but it does round out the flavor and take the edge off the syrup’s sweetness.
Then fire up the grill, put the shucked and cleaned corn on some foil, drizzle it with the maple-lime glaze, wrap it tightly, and grill it up. The result requires no additional seasoning. Not even salt.
The first night I cooked this, I ate it directly off the cob, but then cut the leftovers off and ate them as kernels for the next couple of days.
Maple-Lime Glazed Sweet Corn
8 ears of fresh sweet corn, shucked and cleaned
2 Tbsp. real maple syrup
The juice of one lime
Three to four shakes of a good hot sauce
Prepare the grill. Mix the syrup, lime juice and hot sauce in a small bowl. The glaze will be fairly thin, which is OK. Take two large sheets of heavy duty foil, and arrange the corn cobs four to a sheet in a single layer. Drizzle half the glaze over each set of four cobs and roll the cobs to make sure each one has been fully coated. Wrap the two packages tightly, and place them on the grill for approximately 15 to 20 minutes, flipping the packages midway through cooking time. Unwrap and enjoy.
This post is part of Weekend Herb Blogging, hosted this week by Christa of Calendula and Concrete. This event always brings together some fabulous food bloggers and provides great recipes, and, on top of that, Christa’s blog is one of my regular reads, so I’m particularly looking forward to this week’s edition. Go check it out, then eat some sweet corn!