A new twist on a traditional favorite, this version of corn on the cob will leave everyone coming back for more. 

Ingredients: 

6- Fresh ears of Corn 

1-Jar of Student-Made Pepper Jelly 

Process:

Trim the silk from the top of each ear to prevent it from catching fire. Peel away the first layer of husks. Remove the stalk at the end of each ear of corn. place corn on the grill, cover, and grill for 5 minutes. Uncover, turn the corn and cook for 5 minutes more. Repeat turning in 5 min. intervals totaling 15-20 minutes. Remove corn and cool slightly, peel away the remainder of husks and remove remaining silks. Brush with Student-Made Pepper Jelly, place corn back on the grill to caramelize for 4-5 minutes.  Once done sprinkle with red pepper flakes to give it a little more heat! 

If you are wanting something to cool you down during these hot summer afternoons. A good way to do this is by incorporating fruit spreads into your favorite summer beverage. Strawberry lemonade, peach tea, raspberry tea, and our truly unique flavor pear honey tea. These are just a few that we have tested and have received our student's stamp of approval. 

Strawberry Lemonade

Makes 1 quart

1/2 cup lemon juice
1/4 cup strawberry fruit spread (or your preferred flavor)
1/4 cup of sugar
3 cups water

Combine lemon juice, strawberry fruit spread, and sugar in blender till smooth. Add water to strawberry-lemon mixture and stir. Strain, and then chill and serve over ice and add fresh fruit if desired. 

Fruit Spread Teas

makes 1 quart

1 quart of brewed tea
1/2 cup (of your preferred flavor fruit spread)
1/4 cup of sugar

Combine tea, fruit spread,  and sugar in blender till smooth. Strain, and then chill and serve over ice and add fresh fruit if desired. 

Enjoy!