Campfire Grilled Corn
Grilled corn is a summer favorite, and this version takes things up a notch with a tangy, sweet glaze. It’s fast to make and packed with smoky flavor. Perfect as a side for hot dogs, burgers or grilled chicken.
Servings: 4
Equipment
Ingredients
- 4 corn cobs
- ¼ Cup red pepper jelly I used peach and pepper spread
- 1 green onion thinly sliced
- salt and black pepper to taste
- canola oil to grease the grill grates
Instructions
- Prepare the grill for direct cooking and preheat it up medium high.
- When it’s hot, clean the grates and grease with canola oil.
- Put the shucked corn cobs on the grill and cook for about 7 minutes until charred, turning occasionally.
- Brush the pepper jelly mixture over the corn cobs, season to taste and sprinkle with green onions.
- Serve hot.
Notes
Turn often: Turning frequently helps the corn cook evenly and prevents burning.
Brush red pepper jelly on hot corn: It helps the flavors soak in.
Use firm, fresh corn: The fresher the corn, the better the final result.
Don’t skip the garnish: Green onions add texture and contrast.
Brush red pepper jelly on hot corn: It helps the flavors soak in.
Use firm, fresh corn: The fresher the corn, the better the final result.
Don’t skip the garnish: Green onions add texture and contrast.
Nutrition
Calories: 78kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 251mg | Fiber: 2g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg
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