| Hellmann's

Three Way BBQ Street Corn

Created by Jared Bozas (Winner of Best Burger Showdown 2019) for National BBQ Day 2020

Prep time

15 min

Cooking time

20 min

Share

AddThis is disabled because of cookie consent

Print

ingredients

Spicy Mexican

  • 8 fresh corn cob (with the husk on)
  • 1/2 cup Best Foods Garlic Aioli
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Chipotle powder or chilli flakes or a splash of Chipotle Hot Sauce
  • 1 lime, juiced (or lemon if you cannot find lime)
  • 1 to 2 limes cut into wedges for garnish
  • grated Parmesan cheese
  • handful of coriander for garnish

Jamaican Jerk

  • 8 fresh corn cobs (with the husk on)
  • 1/2 cup Best Foods Garlic Aioli
  • 2 1/2 tablespoon curry powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon finely grated ginger
  • 1 lime, juiced
  • 1 to 2 limes cut into wedges for garnish
  • 1 cup desiccated coconut
  • handful of coriander for garnish

Zingy Greek

  • 8 fresh corn cobs (with the husk on)
  • 1/2 cup Best Foods Garlic Aioli
  • 2 tablespoon oregano
  • 2 tablespoon fresh flat leaf parsley leaf
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1 to 2 lemons cut into wedges for garnish
  • handful of fresh flat leaf parsley leaf for garnish
  • feta cheese, crumbled

Method

Spicy Mexican

  1. In a small bowl, whisk together the Best Foods Garlic Aïoli, smoked paprika, cumin, coriander, chipotle pepper, lime zest and lime juice. Season with salt and pepper and mix thoroughly then set aside.

  2. Heat a gas or charcoal grill to medium-high heat then clean the grates once it has heated. While BBQ is heating, fill a sink/ tub with water and soak the corn for 5-10 minutes. Place the corn directly onto grill grates. Grill the corn for about 5-10 minutes moving around evenly to steam the inside of the husks. Once cooled enough to handle, peel the layers back and use one of the thin husk leaves to tie the husk together.

  3. Place corn back onto the grill and start basting with the mayonnaise marinade and grill for 5-10 minutes turning every 30 seconds until it is nicely charred all around. Reserve some of the marinade for serving. When all sides are charred, transfer from the grill onto a serving platter.

  4. Put grated Parmesan onto large plate. Use the remaining mayonnaise marinade to baste the corn then roll in the cheese and garnish with remaining coriander and a few wedges of lime. You can add extra heat with a sprinkle or dollop of Chipotle.

Jamaican Jerk

  1. In a small bowl, whisk together the Best Foods Garlic Aïoli, curry powder, cinnamon, cayenne pepper, ginger and the juice of 1 lime. Season with salt and pepper and mix thoroughly then set aside.

  2. Heat a gas or charcoal grill to medium-high heat. Clean the grates once it has heated. While BBQ is heating, fill a sink/ tub with water and soak the corn for 5-10 minutes. Place the corn directly onto grill grates. Grill the corn for about 5-10 minutes moving around evenly to steam the inside of the husks.

  3. Once cooled enough to handle, peel the layers back and use one of the thin husk leaves leaf to tie the husk together. Place corn back onto the grill and start basting with the mayonnaise marinade and grill for 5-10 minutes turning every 30 seconds until it is nicely charred all around. Reserve some of the marinade for serving. When all sides are charred, transfer from the grill onto a serving platter. Put coconut onto large plate. Use the remaining mayonnaise marinade to baste the corn, then roll in the coconut and garnish with coriander and a few wedges of lime.

Zingy Greek

  1. In a small bowl, whisk together the Best Foods Garlic Aïoli, oregano, flat leaf parsley, lemon zest. Season with salt and pepper and mix thoroughly then set aside.

  2. Heat a gas or charcoal grill to medium-high heat. Clean the grates once it has heated. While BBQ is heating, fill a sink/ tub with water and soak the corn for 5-10 minutes. Place the corn directly onto grill grates. Grill the corn for about 5-10 minutes moving around evenly to steam the inside of the husks.

  3. Once cooled enough to handle, peel the layers back and use one of the thin husk leaves leaf to tie the husk together. Place corn back onto the grill and start basting with the mayonnaise marinade and grill for 5-10 minutes turning every 30 seconds until it is nicely charred all around. Reserve some of the marinade for serving. When all sides are charred, transfer from the grill onto a serving platter. Put crumbled feta onto large plate.

  4. Use the remaining mayonnaise marinade to baste the corn then roll in the cheese and garnish with remaining parsley and a few wedges of lemon.