Smoky BBQ Street Corn Copperpot Copycat
Discover the ultimate copycat recipe inspired by the famous Copperpot restaurant with this Smoky BBQ Street Corn. Bring the taste of street food to your home with this sensational appetizer that's perfect for game day or any gathering.
Allergens
Dairy (Mayonnaise and Cotija Cheese), Gluten-Free
Ingredients
- 4 fresh corn on the cobs, shucked and cleaned 1/2 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder Salt and black pepper, to taste 1 cup grated Cotija cheese 1/4 cup chopped fresh cilantro 1 lime, cut into wedges
Instructions
- Preheat a gas or charcoal grill to medium high heat (around 350°F).
- In a small bowl, mix together mayonnaise, sour cream, smoked paprika, ground cumin, garlic powder, salt, and black pepper to create the Smoky BBQ Sauce. Set aside.
- Grill the corn on the cob for 8 10 minutes, turning occasionally, until slightly charred and tender. Remove from grill.
- While the corn is still warm, slather each ear with the Smoky BBQ Sauce, covering it evenly. Sprinkle generously with Cotija cheese, cilantro, and a squeeze of lime juice.
Chef’s Insight
To add even more smokiness, soak the corn in cold water mixed with a splash of apple cider vinegar for 15 minutes before grilling.
Notes
Serve this dish with a side of grilled shrimp or chicken skewers for a complete meal.