Smoky Mountain BBQ Street Corn

Allergens

Milk (in cheese), Egg (in mayonnaise)

Ingredients

• 6 large ears of corn, husked and cleaned
• 1/2 cup mayonnaise
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon bits
• 1/4 cup sliced green onions
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges

Instructions

1. Preheat your grill to medium high heat (about 350°F).
2. In a small bowl, mix together mayonnaise, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Set aside.
3. Brush the corn ears with some of the mayonnaise mixture, making sure to coat them evenly. Place the corn on the grill and cook for 12 15 minutes, turning occasionally, until tender and slightly charred.
4. Remove corn from the grill and let it cool slightly. Brush with the remaining mayonnaise mixture and sprinkle generously with shredded cheddar cheese and crumbled bacon bits.
5. Return the corn to the grill for another 2 3 minutes, until the cheese is melted and bubbly.
6. Transfer corn to a serving platter, garnish with green onions and fresh cilantro, and serve with lime wedges on the side.

Chef’s Insight

For extra smoky flavor, try using applewood-smoked paprika in the mayonnaise mixture.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd.