Smoky BBQ Street Corn Copycat

Allergens

Dairy (in cotija cheese)

Ingredients

• 6 ears of corn, shucked and cleaned
• 1 cup mayonnaise
• 1/2 cup barbecue sauce (preferably Sweet Baby Ray's)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cotija cheese, crumbled
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together the mayonnaise, barbecue sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to create the smoky BBQ sauce.
2. Brush the corn with half of the smoky BBQ sauce, ensuring each ear is evenly coated. Place the corn on the preheated grill or grill pan and cook for 5 7 minutes, rotating every few minutes, until the corn is charred and tender.
3. Remove the corn from the grill and immediately brush with the remaining smoky BBQ sauce. Sprinkle crumbled cotija cheese over each ear of corn and garnish with chopped fresh cilantro.

Chef’s Insight

To enhance the smokiness, you can use hickory wood chips on your grill for an authentic BBQ smokehouse flavor.

Notes

For an extra-smoky flavor, try using a mesquite or applewood BBQ sauce instead of the traditional variety.