Mexican Grilled Corn on the Cob with Coffee-BBQ Sauce

Mexican Grilled Corn on the Cob with Coffee-BBQ Sauce
24 servings


Ingredients Weights Measures
Coffee-BBQ Sauce
Brewed GEVALIA Kaffe 16 fl oz 2 cups
BULL'S-EYE Original Barbecue Sauce 36 fl oz 1 qt.
unsalted butter, melted 8 oz. 1 cup
fresh ear corn on the cob (in husks) - 24 ears
red peppers, small dice 2 oz. 1/2 cup
fresh cilantro leaves - 1/2 cup
fresh lime wedges, lightly grilled - 24 each


COFFEE-BBQ Sauce: Heat coffee in saucepan until reduced to about 1/4 cup (or reduced to about 1 Tbsp. for trial recipe), stirring occasionally. Stir in barbecue sauce and butter; set aside.

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

BRUSH each ear of corn with 1-1/2 Tbsp. Coffee-BBQ Sauce, then sprinkle with 1 tsp. peppers. Rewrap husks around corn. Grill on medium heat 10 min. or until husks are moderately charred, turning occasionally. Cool corn slightly; wrap individually in foil. Grill 10 min. or until corn is tender.

FOR each serving: Remove foil and pull back husks from 1 ear of corn. Serve garnished with 1 lime wedge and 1 tsp. cilantro. Serve with 2 Tbsp. of the remaining Coffee-BBQ Sauce.

Kraft Kitchens Tips

Special Extra
For added kick, substitute jalapeno peppers for the red peppers.
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Nutritional Information

Nutrition Information

Total fat
 9 g
Saturated fat
 5 g
 20 mg
 520 mg
 40 g
Dietary fiber
 4 g
 22 g
 5 g
Vitamin A
 10 %DV
Vitamin C
 10 %DV
 4 %DV
 6 %DV