Preheat your grill to medium high heat (375). Clean the grates.
Begin by husking the corn. Cut in half so you have 6 smaller pieces. Place on the heated grill and cook for 10-13 minutes, or until charred on all sides.
Remove and place in a large bowl along with the chili pepper jam, cheese, salt and pepper. Toss to combine making sure to fully coat each cob. Sprinkle with cilantro and plate with extra cheese if desired.
Recipe Courtesy of Megan Mitchell
As Seen on Secrets of a Food Stylist