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Sunny Anderson's riff on Mexican street corn, topped with a spicy quick + easy glaze, is ready in less than 15 minutes.
It goes with lots of dishes, like Grilled Rosemary Chicken Melts and 5-Ingredient Grilled Steak and Escarole.
Be sure to check out Sunny's new show on Food Network, Chocolate Meltdown: Hershey's After Dark, which was taped after hours at the legendary Hershey Park amusement and water park in Hershey, PA.
Ingredients
For the Glaze:
- ½ cup jalapeño jelly
- 1-2 jalapeños, finely chopped, seeds included
- 1 tablespoon chopped cilantro
- Fresh lime juice, to loosen (about 1 tablespoon)
For the Corn:
- 4 ears corn, husks removed or peeled back and braided/tied
For topping:
- Lime wedges, for spritzing
- ½ cup cotija cheese, for dusting (optional)
Yield
Serves: 4
Preparation
For the glaze, in a medium bowl, add the jelly, jalapeños and cilantro and stir. To loosen, add a squeeze of lime juice. The glaze should be spreadable, but not drippy.
For the corn, heat a grill to 500°F.
Place the corn over the direct heat of the grill and cook, rotating occasionally to char on all sides, about 8 minutes. Remove from the grill.
Using a brush, immediately apply the glaze all over each ear of corn. Spritz the corn with lime juice and sprinkle the cotija cheese over the top. Serve warm.