Summer’s almost over, so let’s make sure it goes out with a backyard bang. Gather up all the fresh summer vegetables you can, and let’s make this Labor Day cookout a gala success.
Let’s face it – a cookout is a kind of picnic, and what picnic is complete without baked beans and corn on the cob?
You can find our recipe for baked beans right here on the blog, but this is how to turn corn-on-the-cob into a gourmet treat!
For ten people:
20 ears of sweet corn in the husk
Texas Pepper Jelly, any or many flavors (I use a variety!)
What to do:
Peel back the husks but do not remove. Remove the silks. Spread butter all over the corn and then spread pepper jelly all over the buttered corn. Bring the husks back up over the corn; you might have to secure with a toothpick. Put the corn on the grill AFTER the meat is done – corn doesn’t take very long. I usually have a teenager roll the corn around on the grill for about ten minutes; it has to be turned constantly and rolling is the easiest (and most fun!) way to get ‘er done.
Put the grilled corn on a platter and step back. Corn cools down quickly; that’s why it should be one of the last items grilled. Be sure to put out all your Texas Pepper Jelly flavors so people can brush it on pretty much everything you’ve grilled. Oh, and our Texas Rib Candies work well with vegetables as well as with any kind of meat, too. My cookout advice is always to set out every Texas Pepper Jelly product you have in the house for every cookout. People will eat it up. Literally.