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Grilled Corn on the Cob With Maple Glaze

4 servings

• 4 ears corn on cob with husks
• 4 teaspoons extra-virgin olive oil
• 4 teaspoons pure maple syrup
• 4 teaspoons low-sodium soy sauce
• 4 teaspoons freshly minced fresh rosemary or other herb
• 1 teaspoon black pepper, or to taste

For each ear of corn, pull husk back but do not remove. Pull away silk. Place corn in a large pot with cold water and soak 20 minutes.

Lift the corn from the pot. Pull back husk and wipe corn kernels dry. Whisk together the oil, syrup and soy sauce. Brush the corn with the mixture and sprinkle with fresh rosemary and pepper. Pull husks over corn and tear a strand of fiber from one of the husks to tie the husks closed.

Roast on the grill for about 10 minutes, rotating a few times. The corn also may be baked in a 450-degree oven for 10 to 15 minutes. If desired, serve with additional glaze or butter.

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