Submitted by: Lonnie Romero from Chicago, IL
Yield: 6 servings
Blend butter and maple sugar together in a mixing bowl with a spatula, until smooth and evenly distributed.
Lay out a piece of parchment paper or plastic wrap on your work surface. Spoon butter onto plastic wrap or paper and form it into a log. Refrigerate until cold. (About 2 hours.)
Preheat the grill to medium-high heat.
Cook corn in a large pot of salted, boiling water until tender. (About 5 minutes).
Drain corn well before coating them evenly with remaining spices.
Grill corn until lightly charred.
Serve immediately with thick slices of maple butter.
If you like sweet heat, try adding a pinch or two of cayenne pepper to the maple sugar butter