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Sunny Anderson's riff on Mexican street corn, topped with a spicy quick + easy glaze, is ready in less than 15 minutes.  

It goes with lots of dishes, like Grilled Rosemary Chicken Melts and 5-Ingredient Grilled Steak and Escarole

Be sure to check out Sunny's new show on Food Network, Chocolate Meltdown: Hershey's After Dark, which was taped after hours at the legendary Hershey Park amusement and water park in Hershey, PA.


For the Glaze:
  • ½ cup jalapeño jelly
  • 1-2 jalapeños, finely chopped, seeds included
  • 1 tablespoon chopped cilantro
  • Fresh lime juice, to loosen (about 1 tablespoon)
For the Corn:
  • 4 ears corn, husks removed or peeled back and braided/tied
For topping:
  • Lime wedges, for spritzing
  • ½ cup cotija cheese, for dusting (optional)


Serves: 4


For the glaze, in a medium bowl, add the jelly, jalapeños and cilantro and stir. To loosen, add a squeeze of lime juice. The glaze should be spreadable, but not drippy. 

For the corn, heat a grill to 500°F. 

Place the corn over the direct heat of the grill and cook, rotating occasionally to char on all sides, about 8 minutes. Remove from the grill. 

Using a brush, immediately apply the glaze all over each ear of corn. Spritz the corn with lime juice and sprinkle the cotija cheese over the top. Serve warm.