Saturday, July 28, 2012

Spicy Grilled Corn

One of the best things about summer is sweet fresh corn.I never buy corn during the rest of the year because if it isn’t summer, it isn’t time for corn on the cob.
Here’s one way I like to celebrate the bounty of sweet summer corn--a definite crowd pleaser at summer gatherings.

Spicy Grilled Corn

1 TBLS butter
2 TBLS olive oil
1/4 cup honey
2 large garlic cloves, minced fine
2 TBLS Hot Pepper Jelly
1/2 tsp sea salt
1/4 tsp ground pepper
1/4 tsp paprika
6 medium ears sweet corn, husks removed

In a small saucepan, melt butter. Stir in the honey, garlic, Hot Pepper Jelly, and seasonings until blended; heat through. Brush over each ear of shucked corn.

Coat grill rack with cooking spray. Grill the corn --covered lightly in foil (but not wrapped), over medium heat for 10-12 minutes or until the corn is tender, turning and basting occasionally. Serve corn with any remaining butter mixture on the side. If you are grilling salmon or swordfish this sauce makes a super addition as well. Enjoy!


Ciao Chow Linda said...

Oh wow - you just gave me a brilliant use for the pepper jelly that until now I have just smeared on crackers with goat cheese. Love it.

Karen said...

This is a perfect way to use pepper jelly - going to give it a try!

JJ said...