Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. ","jobTitle":"Chief Food Director","image":"https://hips.hearstapps.com/rover/profile_photos/775ea6ae-0517-4afd-b2d7-3aa8681ff506_1662502021.file","email":"[email protected]"},"name":"Grilled Corn with Red Pepper Jelly Glaze","prepTime":"PT10M","cookTime":"PT0S","totalTime":"PT20M","recipeIngredient":["Canola oil","4 corn cobs","1/4 c. red pepper jelly","1 tsp. rice wine vinegar","1 scallion, thinly sliced"],"recipeInstructions":[{"@type":"HowToStep","text":"Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes. "}],"recipeYield":"4 serving(s)","recipeCuisine":["American"],"recipeCategory":["Barbeque","grilled","side dish"],"@context":"http://schema.org"}
Step 1Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes.
Step 2
Whisk together red pepper jelly and rice wine vinegar in a bowl until smooth. Brush onto corn cobs and sprinkle with thinly sliced scallion.
