Smoky BBQ Street Corn with Pepper Jack Crumbles

Allergens

Dairy, Gluten-Free

Ingredients

• 4 ears of corn, husked and cleaned
• 1/2 cup mayonnaise
• 1/2 cup BBQ sauce
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup grated pepper jack cheese
• 1 tbsp chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat the grill to medium high heat.
2. In a small bowl, mix together mayonnaise, BBQ sauce, chili powder, smoked paprika, garlic powder, and onion powder. Set aside.
3. Brush each corn ear with the prepared sauce mixture, making sure to cover all sides evenly.
4. Grill the corn for 12 15 minutes, turning every few minutes until slightly charred on all sides.
5. Remove from the grill and immediately sprinkle pepper jack cheese over each corn.
6. Close the lid of the grill and allow the cheese to melt for about 2 3 minutes.
7. Remove from the grill, let cool for a minute, then top with chopped cilantro.
8. Serve with lime wedges on the side for extra zest.

Chef’s Insight

The combination of smoky BBQ flavors and creamy pepper jack crumbles adds an unexpected twist to this classic street corn recipe.

Notes

Make sure to use fresh corn for the best results.