Mexican Grilled Corn on the Cob with Coffee-BBQ Sauce

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

1. Coffee-BBQ Sauce: Heat coffee in saucepan until reduced to about 1/4 cup (or reduced to about 1 Tbsp.
2. for trial recipe), stirring occasionally.
3. Stir in barbecue sauce and butter; set aside.
4. Corn Clean corn by carefully peeling husks back from each without detaching at bottom; discard silk.
5. Brush each ear of corn with 1-1/2 Tbsp.
6. Coffee-BBQ Sauce, then sprinkle with 1 tsp.
7. peppers.
8. Rewrap husks around corn.
9. Grill on medium heat 10 min.
10. or until husks are moderately charred, turning occasionally.
11. Cool corn slightly; wrap individually in foil.
12. Grill 10 min.
13. or until corn is tender.
14. For each serving: Remove foil and pull back husks from 1 ear of corn.
15. Serve garnished with 1 lime wedge and 1 tsp.
16. cilantro.
17. Serve with 2 Tbsp.
18. of the remaining Coffee-BBQ Sauce.

coffee, gevalia kaffe, barbecue sauce, unsalted butter, corn, corn, red peppers, fresh cilantro, lime wedges

Taken from www.kraftrecipes.com/recipes/mexican-grilled-corn-on-the-cob-coffee-bbq-sauce-135911.aspx (may not work)