Corn on the cob recipe – AKA the most underrated barbecue side dish

A quick Google search told me the list of towns with familiar English names in Texas includes Richmond, Southampton, London, Newcastle, Sheffield, Liverpool, Bristol and even Wortham. I apologise if I'm resorting to stereotypes here, but corn on the cob automatically made me think of London, Texas. Or London, England.

All jokes aside, corn on the cob is a fan favourite and possibly one of the most underrated BBQ dishes ever.

Unless you want your 'Corn on the cob' to become popcorn, you might wanna use the Masterbuilt Gravity Series' temperature and time control features. Basically what you do is you set the desired temperature and wait. Just keep an eye on it between one beer and the other.

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Corn on the cob

Embrace your inner Texan and put dem corns on dat grill

Prep time5min

Cook time45min

Total time50min

Serves3

CuisineMexican/BBQ

MealSnack, Happy Hour

Ingredients

• 2 ears of corn
• 1/2 cup mayonnaise
• 1/8 cup Cotija cheese (shredded)
• 2 tablespoons of chili powder
• 1 lime, halved
• Chopped cilantro

Instructions

1. Fill a pot with water and wait until it boils.
2. Soak the corn in the pot for 30 minutes.
3. While the corn is soaking, fire up the grill and the smoker to 175°C/350˚F.
4. Remove the corn from the pot and peel back the husks.
5. Place the corn on the grill and cook for 15 minutes.
6. Remove the corn from the grill and add mayo, cotija and chile powder.
7. Drizzle with lime and sprinkle with cilantro.

Recipe by

Masterbuilt