smokin' street corn on the cob

Serving Size 4- Prep time 5 minutes / Cook time 10 minutes / Total Time 15 minutes.

Ingredients:

4 ears of corn, shucked
¼ cup salted butter or margarine melted
½ cup Big Jr’s Smokin’ White Sauce
½ cup Parmesan cheese, grated
½ teaspoon cilantro, chopped fresh or parsley flakes
½ teaspoon of paprika
Instructions:

PREP. Preheat your grill to a medium-high heat. Grill corn on the cob for 7-9 minutes or until hot and slightly charred. If you are not able to grill your corn you can roast it or boil it. Roast corn on the cob, preheat the oven to 350°F. Place the corn cobs, with the husks on, directly on the oven rack. Bake for about 30 minutes. Allow it to cool, remove the husks and strands of silk. Boil corn on the cob on the stop top for 7 to 10 minutes.

Season + Serve. As soon as you’re done grilling, roasting or boiling roll the cob in melted butter or margarine. Spread Big Jr’s Smokin’ White Sauce evenly around your corn on the cob with a basting brush or whatever you have available. For a nice heavy coating roll the cobs in the Big Jr’s Smokin’ White Sauce. Sprinkle with Grated Parmesan Cheese and you can also add chopped cilantro or parsley flakes for color. Add a small dash paprika evenly on the corn on the cob.

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SMOKIN' BUTTz BOXED LUNCHES

Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired