Cowboy® Hardwood Lump Charcoal
Cowboy® Southern Style Hardwood Lump Charcoal
hardwood briquets
Cowboy® All Natural Hardwood Briquets
Cowboy® Wood Chips - Apple
Cowboy® Wood Chips - Cherry
Cowboy® Wood Chips - Pecan
Cowboy® Wood Chips - Hickory
Cowboy® Wood Chips - Mesquite
smoking wood chips
Cowboy® Range Style Smoking Chips
Cowboy® Smokin' Cups
Cowboy® Wood Chunks - Apple
Cowboy® Wood Chunks - Hickory
Cowboy® Wood Chunks - Mesquite
Cowboy® BBQ Sauce - Range Style
Cowboy® BBQ Sauce - Smokehouse
Cowboy® BBQ Sauce - Prairie Fire
Cowboy® Pit-Style Cookin' Wood
 

Starters

Maryland Street Corn

Maryland Street Corn

We’re only a few months away from the Fire & Ice Women’s Championship Barbeque Series  Finals in Orange Beach, Alabama! Today, Cowboy has a delicious recipe from competitor Amy Overbey of Team Meat Coma. Smokey and delicious, this recipe for Maryland Street Corn features crabmeat to give it some extra flavor!

Check out this recipe and continue to check The Roundup as we share more of this year’s competitors favorites!

Ingredients

Yields: 6
Cook: mins
Prep: 35 mins

• 6 ears of corn
• 1/4 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 2 teaspoons Old Bay seasoning
• 2 tablespoons parsley
• 1/4 cup sour cream
• 1/4 cup cheddar cheese, finely shredded
• 8 ounces crab meat

Preparation

• In a mixing bowl, combine mayonnaise, lemon juice, one teaspoon Old Bay seasoning, sour cream, and cheddar cheese and set aside for later use
• In a separate mixing bowl, combine crab meat and one teaspoon Old Bay seasoning and set aside for later use
• Soak corn ears with husk in water for 10 minutes
• Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
• Spread hot coals over grilling area and preheat grill for approximately 10 minutes
• Remove husk from each ear of corn and place on grill over direct heat and cook for 25-30, turning occasionally, until tender
• Remove corn from grill and allow to cool several minutes
• Evenly divide and brush mayonnaise mixture over entire ear of corn
• Roll the mayonnaise covered ears in the crabmeat and garnish with additional shredded cheese and parsley
• Serve and enjoy!

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