Blazing BBQ Smokehouse Street Corn

Allergens

Dairy (Blue Cheese)

Ingredients

• 4 large ears of corn, husked and silks removed
• 1/2 cup mayonnaise
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt, to taste
• 1 cup crumbled blue cheese
• 4 tablespoons freshly chopped chives
• 2 tablespoons unsalted butter, melted
• 1 tablespoon hot sauce (such as Frank's RedHot), or to taste
• Zest and juice of 1 lime

Instructions

1. Preheat grill to medium high heat (about 350°F). In a small bowl, mix together mayonnaise, smoked paprika, cumin, black pepper, garlic powder, and cayenne pepper (if using) to create the smoky BBQ spice blend. Set aside.
2. Brush each ear of corn with melted butter. Place corn on preheated grill and cook for 8 10 minutes, turning every few minutes to ensure even cooking, until corn is tender and slightly charred.
3. Remove corn from grill and let cool slightly. While corn is still warm, brush each ear with the smoky BBQ spice blend, coating all sides. Sprinkle crumbled blue cheese evenly over each ear of corn.
4. Return corn to the grill for an additional 2 3 minutes or until the cheese has melted and slightly charred. Remove from grill and let cool slightly.
5. In a small bowl, mix together chopped chives, hot sauce (if using), lime zest, and lime juice to create the tangy citrus chimichurri sauce. Drizzle over each ear of corn before serving. Enjoy!

Chef’s Insight

To achieve that perfect charred look and taste, ensure the corn is slightly dry before grilling. A bit of moisture can prevent those lovely grill marks from forming.

Notes

If you can't find fresh blue cheese, crumble feta cheese or use a dairy-free alternative.