Smoky BBQ Street Corn with Parmesan-Chili Rub

Allergens

Corn, Dairy (Parmesan cheese)

Ingredients

• 6 large ears of corn, shucked 1/2 cup BBQ sauce (your favorite brand or homemade) 2 tablespoons chili powder 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional, for extra heat) Salt and freshly ground black pepper, to taste 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh cilantro or parsley (for garnish) Lime wedges (for serving)

Instructions

1. In a small bowl, combine the BBQ sauce, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well to form a thick rub. Set aside.
2. Preheat your grill or grill pan over medium high heat.
3. Season the corn with salt and black pepper, to taste. Grill the corn for 4 5 minutes per side or until tender and charred in spots.
4. Remove the corn from the grill and brush each ear generously with the BBQ sauce mixture. Sprinkle with Parmesan cheese.
5. Place the coated corn back on the grill and cook for an additional 2 3 minutes, or until the cheese is melted and slightly bubbly.
6. Transfer the cooked corn to a serving platter and garnish with chopped cilantro or parsley. Serve immediately with lime wedges on the side.

Chef’s Insight

To achieve the perfect balance of sweet and tangy flavors, use a BBQ sauce that has a slight vinegar kick.

Notes

For an extra smoky flavor, try using a mesquite or hickory BBQ sauce.