Smoky BBQ Street Corn

Allergens

Dairy (mayonnaise)

Ingredients

• 4 large ears of corn, husked and cleaned
• 1/2 cup smoky BBQ sauce (store
• bought or homemade)
• 1/4 cup mayonnaise
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon chopped fresh cilantro, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, whisk together the BBQ sauce, mayonnaise, chili powder, paprika, garlic powder, onion powder, ground cumin, salt, and pepper until well combined. Set aside.
3. Place the corn on the preheated grill or grill pan, and cook for 10 12 minutes, turning every few minutes, until the corn is tender and slightly charred.
4. Remove the corn from the heat and brush with the prepared BBQ sauce mixture, making sure to cover all sides of the corn evenly.
5. Return the corn to the grill or grill pan and cook for an additional 2 3 minutes until the sauce is warmed through and slightly caramelized.
6. Remove from heat and allow to cool slightly before cutting off the cob and serving with fresh cilantro and lime wedges.

Chef’s Insight

To add even more flavor, consider grilling the corn with the husks still on and then peeling them back to apply the BBQ sauce mixture.

Notes

Feel free to adjust the spice level to your liking by adding more or less chili powder and paprika.