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American barbecue · Side
Barbecued Corn on the Cob
Ears of corn are briefly parboiled so they cook through, then grilled or broiled until charred and basted with a smoky barbecue and lime glaze. Finish with chopped scallions.
- YieldServes 4
- Hands-on20 min
- Total42 min
- Difficulty
Ingredients
Glaze
- 120 mlhickory smoke-flavored barbecue sauce
- 2 tbsplime juice
- to tastehot sauceoptional
Corn
- 4ears of fresh corn, husked
- 2 tspextra-virgin olive oil
- to tastesalt and black pepper
- 2scallions, white and green parts, finely chopped
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