Red Pepper Jelly Street Corn

Red Pepper Jelly Street Corn | Dash of Savory

 Red Pepper Jelly and Cotija cheese makes everything better. I’m in love…

You’re going to be seeing a lot of this jelly. Only because I made a double batch, gave as much away as possible and am now stuck with an abundance of Red Pepper Jelly. I’m not complaining but I need to be creative now. Starting with this Red Pepper Jelly Street Corn.

I’ve been on a grilled corn kick lately. This Red Pepper Jelly Street Corn is my little twist on Mexican style street corn and of course I have to put my own little spicy twist on it. Instead of rolling the warm grilled corn in butter, roll it in the Red Pepper Jelly and toss it with the Cotija cheese and cilantro. BOOM. Easy as that.

Savory, sweet, sinful….I’m obsessed with these flavors right now….can you blame me?

Prep Time 

Cook Time 15 Minutes

Difficulty Easy

Servings 6

Ingredients

4 whole Corn Cobs, husked

4 ounces Red Pepper Jelly {Homemade or store bought.}

4 ounces Cotija Cheese, crumbled

Cilantro, chopped for garnish

Preparation Instructions

Preheat your grill to medium high heat. Place the corn on the grill, grill a couple minutes on each side until all sides are browned. Use tongs to remove the corn from the grill.

At this point I like to cut the corn in half to make easier for dressing. You can keep like is though and spoon the jelly over the top.

Place the red pepper jelly in a bowl and roll the warm grilled corn in the jelly.

Sprinkle the cheese and the cilantro over the top. Serve immediately and enjoy immediately.

Red Pepper Jelly Street Corn | Dash of Savory

 So easy. So delicious. My life is complete.

Here’s the printable!

Red Pepper Jelly Street Corn

Total Time: 25 minutes

Ingredients

  • 4 whole Corn Cobs, husked
  • 4 ounces Red Pepper Jelly {Homemade or store bought.}
  • 4 ounces Cotija Cheese, crumbled
  • Cilantro, chopped for garnish

Instructions

  1. Preheat your grill to medium high heat. Place the corn on the grill, grill a couple minutes on each side until all sides are browned. Use tongs to remove the corn from the grill.
  2. At this point I like to cut the corn in half to make easier for dressing. You can keep like is though and spoon the jelly over the top.
  3. Place the red pepper jelly in a bowl and roll the warm grilled corn in the jelly.
  4. Sprinkle the cheese and the cilantro over the top. Serve immediately and enjoy immediately.
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