I mentioned in my last post that I grilled ears of corn and brushed them with a melted butter/pepper jelly glaze when they came off the grill and I received lots of comments about that post so decided to grill more ears and share the simple recipe with you.
I don’t have much of a sweet tooth so when Susan at Rose City Pepperheads, my vendor neighbor at my farmers market, told me about this way of preparing corn I didn’t think too much about it. I always have several jars of her fantastic pepper jelly on hand but never would have thought to use it this way. I was grilling corn and lamb chops for my daughter earlier in the week and was rummaging through the fridge looking for a way to kick them up a notch when I remembered Susan’s recipe. I heated a bit of butter and some pepper jelly in the microwave and brushed the ears with it for the last minute or two of grilling. I got carried away and gave the lamb chops a nice coating as well and in the future I can’t imagine preparing either one in any other way.
I used Pepperhead’s Peaches and Scream (pepper jelly…hehe) but any of her creative spicy flavors would be wonderful. Several of my favorites are Mango Madness, Crazy Cranberry and Marionberry Blast. I hope you will check out her website and try some of her great products. If you mention I sent you I’m sure Susan will include recipes with your order.
I tried pulling back the husks and tying them so they could be used as a handle but, although it sounds like a great idea, I found that the corn ended up covered with bits of burned husk and parts of it fell off while we were trying to eat it. It was a big nuisance so I recommend just removing the silk and husk and putting the ear right on the very hot grate. It took about 8-10 minutes on my grill. Baste with butter and jelly a minute before you are ready to take the ears off. Don’t overcook the corn. It’s done before it looks like it is.
If you enjoy corn on the cob as much as I do I know this will become one of your favorite ways of serving it.
Don’t you just love summer?
What should we have this weekend? Peach shortcake perhaps…
I’m joining in the Foodie Friday celebration at Designs by Gollum.
I hope you will drop by for a visit.
See you there.
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My friend, Marie, at Proud Italian Cook has written a new ebook of her treasured Italian sauce recipes. This is a must in every cook’s kitchen . Click this link to view her cookbook and to add it to your own library.
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TO BE PARISIAN IS NOT TO BE BORN IN PARIS, BUT TO BE REBORN THERE - Sacha Guitry