Savory Spice Shop added a BBQ twist to Mexican-style street corn. Savory Spice gives us this easy method to simply bake corn cobs in the oven in their husks so they cook without drying out. Then finish them on the grill for that classic BBQ char flavor. These would perfect to take on a picnic or to your next tailgating event.
Be sure to visit Savory Spice Shop on Main Street in downtown Franklin for all of your spice needs. Follow them on Facebook for the latest offerings and updates on in-store events.
6 ears corn, in their husks
1/2 cup mayonnaise
1/2 lemon, zested and juiced
1 Tbsp. choice of BBQ rub:
Red Rocks Hickory Smoke Seasoning
Long’s Peak Pork Chop Spice
Black Hills BBQ Seasoning
3/4 cup grated Parmesan cheese
2 Tbsp. fresh chopped chives
Cooking corn in the husk allows it to cook in its own moisture and makes it much easier to take the husk off. If desired, finish corn on the grill to get some char and color before brushing on the mayonnaise mixture.
Preheat oven to 350 degrees. Set corn (in their husks) on a baking sheet and bake for about 35 min. In the meantime, mix mayonnaise, lemon juice, lemon zest, and BBQ rub of choice in a small bowl until thoroughly combined. Remove corn from oven and let it cool. Peel back husks; remove husks if desired or leave on for a sort of “handle” for the corn. (For char and color, grill corn over high heat for about 5 to 10 min.) Liberally brush on the mayonnaise mixture to thoroughly coat the ears of corn. Finish the corn by sprinkling all sides with a generous amount of Parmesan cheese and chives.
Serve with your favorite BBQ protein and sides.
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