Oil the grill and set it to a medium-high heat. Cook the mixture, stirring frequently, over medium heat until reduced by half. Combine the vinegar, sugar and peppercorns in a small saucepan. Plain nonfat yogurt or vanilla ice cream, as desired Method:ġ. Grilled Jersey Peaches with Balsamic GlazeĤ ripe Jersey Fresh peaches, halved and pittedĢ teaspoons black or pink peppercorns, whole Serve with lime wedges, if desired, and a cool pint of Farmhouse Summer Ale from Flying Fish Brewery. Top the corn with butter, cotija cheese, and chili powder. When the corn is cool enough to handle, strip the husks and place each ear on a platter. Remove the corn from the grill and set aside to rest and cool. Allow the corn to cook, turning occasionally, until the husks are charred on all sides, 15-20 minutes.ģ.
Place the corn on the hot grill and cover. Next, pull the corn husks back over each ear and place in water for 10-12 minutes to help preserve moisture during the cooking process.Ģ. Peel back the husks and remove as much of the silk as possible.
