- 6 ears fresh corn, husks and silk removed
- 6 tablespoons orange marmalade
- 3 tablespoons melted butter
- Chopped almonds
- Coarse smoked salt
Grill the husked corn over medium heat, turning, until the kernels are tender and browned in spots, 12 to 15 minutes. Mix 6 tbsp. orange marmalade with 3 tbsp. melted butter; spread on the corn. Sprinkle with chopped almonds and coarse smoked salt.