Wash the corn on the cob and boil in salted water over medium heat for about 20 minutes. Meanwhile, mix the rum with maple syrup, olive oil, salt and pepper. Drain the corn on the cob well and toss in the marinade, put in a freezer bag and drizzle with the remaining marinade. Put in the refrigerator for about 6 hours.
Fire up the grill. Remove the corn from the marinade and drain the water reserving the marinade. Let the grill grate heat up, lightly grease it with the oil. Put the corn on the grill and fry on all sides over moderately high heat for about 15 minutes. Finally, drizzle with the marinade.
Foods that go well with corn on the cob include leafy salads, chips, pasta salad, grilled meat and potato salad.
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