Copycat Smoky BBQ Street Corn
A mouthwatering copycat recipe for smoky BBQ street corn, complete with a spicy BBQ sauce and crispy fried shallots.
Allergens
Wheat (in BBQ sauce)
Ingredients
- 4 large ears of corn, husked and cleaned
- 1/2 cup smoky BBQ sauce
- 1/4 cup queso fresco, crumbled
- 2 shallots, thinly sliced
- Canola oil for frying
- Salt and pepper to taste
Instructions
- In a deep frying pan or skillet, heat about an inch of canola oil over medium high heat until it reaches 350°F (175°C). Carefully drop the sliced shallots into the hot oil and fry until they are crispy and golden brown, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels.
- Grill or broil the corn over high heat for 3 4 minutes per side or until slightly charred and tender. Rotate the corn occasionally to ensure even cooking.
- Remove the corn from the grill and brush each ear with the smoky BBQ sauce, generously coating all sides.
- Sprinkle the fried shallots evenly over each ear of corn, followed by a sprinkle of crumbled queso fresco.
- Serve immediately while still warm and sizzling.
Chef’s Insight
For an extra smoky flavor, you can marinate the corn in BBQ sauce for 30 minutes before grilling.
Notes
For added heat, try using a spicier BBQ sauce.