Roasted Corn-on-the-Cob with Pepper-Jelly Glaze
Serves 4
Ingredients:
4 ears corn, un-shucked4 tablespoons hot pepper flakes jelly
2 tablespoons butter
salt
Heavy duty foil
To make the sauce: combine the pepper jelly and butter in a small saucepan. Place over low heat until the butter melts, stir, and brush or spoon over hot corn.
Place the ears of corn, side by side, on a large piece of foil. Wrap tightly and repeat with one more layer. Place on grill over high heat for 8-10 minutes per side. Let the corn cool for 10 minutes before unwrapping and shucking. Serve hot with the sauce and salt to taste.
Source: americanfood.about.com
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