Really want to impress your friends this weekend? Sure, you are the grill master, whipping up briskets and pork for everyone to salivate over while the all stand around with a good brew in hand chatting up the local scores and work drama. It makes you the king of the weekend barbecue, and that is a fun place to be. But are you ready to show them you are a diverse and wise barbecue leader? That you can do more than master the smoke ring on a fine cut of beef?
This recipe was created as part of my ongoing partnership with Char-Broil however, it’s delicious and you should try it.
A few weeks back, I had the chance to hang out with the Char-Broil crew at one of their pop-up event’s #CharBroilNights just outside of Charlotte, North Carolina. They challenged a full roster of catering chefs to whip up a menu plan using only their grills, electric, gas, and charcoal. And while all the recipes were on point, one really caught my eye. Chef Jon of La-Tea-Da’s Catering was throwing down on some Mexican inspired street corn in a way I hadn’t seen done yet. He’d pulled back the husks and was smoking it in the electric smoker.
Never again will I boil my corn. A nice char from the coals is perfect before slathering it in a bit of flavored butter or spices, but I had yet to see smoking it. I got home and immediately gave it a go. It’s the kind of recipe that really rounds out your grilling prowess, and proves that you are more than just a weekend warrior, but that you understand how to balance more than just the main dish over the heat.
Raise the bar and bring on the sides.