Roasted Corn with Sweet Chili Pepper Jam and Queso Fresco

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Professional Food Stylist Megan Mitchell puts her expertise to work crafting deliciously beautiful food presentations. Here Megan combines a homemade red chili pepper jam with crunchy grilled corn to create a truly unique dish!

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Roasted Corn with Sweet Chili Pepper Jam and Queso Fresco

3 ears yellow corn, husked and cut in half 
1/2 cup sweet chili pepper jam, (recipe below)
1/2 cup queso fresco, crumbled
1/4 cup cilantro leaves, chopped 
Salt and pepper, to taste 

Preheat grill pan over medium high heat. Place corn on heated grill and cook until lightly charred on all sides. Remove from the grill and place corn in a bowl. Top with sweet chili pepper jam, queso fresco, cilantro, salt and pepper and toss to combine. Serve.

Serves 4-6

Sweet Chili Pepper Jam

1 pound red jalapeños
1 cup granulated sugar 
3/4 cup apple cider vinegar
3 cloves garlic, grated
1 teaspoon jalapeño seeds

1.Remove the stem, seeds and white membrane from all the red jalapeños, reserving 1 teaspoon of the seeds. Finely chop the peppers and reserve. 
2.In a small saucepan combine the sugar, vinegar and garlic, bring to a boil, reduce to a simmer and cook until the sugar dissolves. Add the finely chopped peppers and seeds and cook for 10-12 minutes or until the mixture reduces and thickens to a syrupy consistency. 
3.Place in an airtight container, cool completely, and refrigerate until ready to serve.

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