Mexican Grilled Corn on the Cob with Coffee-BBQ Sauce

1. 1

   Coffee-BBQ Sauce: Heat coffee in saucepan until reduced to about 1/4 cup (50 mL) [or until reduced to about 1 Tbsp.

2. 2

   (15 mL) for trial recipe], stirring occasionally.

3. 3

   Stir in barbecue sauce and butter; set aside.

4. 4

   Corn: Clean corn by carefully peeling husks back from each without detaching at bottom; discard silk.

5. 5

   Brush each ear of corn with 1-1/2 Tbsp.

6. 6

   (22 mL) Coffee-BBQ Sauce, then sprinkle with 1 tsp.

7. 7

   (5 mL) peppers.

8. 8

   Rewrap husks around corn.

9. 9

   Grill on medium heat 10 min.

10. 10

    or until husks are moderately charred, turning occasionally.

11. 11

    Cool corn slightly; wrap individually in foil.

12. 12

    Grill 10 min.

13. 13

    or until corn is tender.

14. 14

    For each serving: Remove foil and pull back husks from 1 ear of corn.

15. 15

    Serve garnished with 1 lime wedge and 1 tsp.

16. 16

    (5 mL) cilantro.

17. 17

    Serve with 2 Tbsp.

18. 18

    (30 mL) of the remaining Coffee-BBQ Sauce.

* Per serving · 4 servings · Values may vary.