GRILLED CORN ON THE COB with MAPLE CHIPOTLE GLAZE The smoky heat of chipotles and the sweetness of maple syrup are absolutely delicious when combined with the flavor of grilled corn.

- 2 chipotle chilies, from a can of chipotles in adobo sauce - 2/3 cup maple syrup - 1/2 stick (2 ounces) unsalted butter - 1 whole garlic clove - Salt and freshly ground pepper - 8 ears of corn, husks pulled back and cleaned

Finely chop the chilies, using a food processor or by hand. Place the minced chilies in a small saucepan along with the maple syrup, butter and garlic. Season liberally with salt and pepper. Place the pan over medium heat and bring to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes, or until slightly thickened. Remove the glaze from the heat and let rest at room temperature. Preheat your Twin Eagles Grill to medium heat. Rinse the cleaned ears of corn with water and place them directly on the grill. Grill, turning often, until tender and slightly charred in spots, about 10 minutes. Brush the corn with the glaze and continue to grill for about 5 minutes more, turning often. Serves 8 Recipe Courtesy of Jamie Gwen, 2017 www.chefjamie.com