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Starters

Maryland Street Corn

This delicious recipe comes from BBQ pitmaster Amy Overbey of Team Meat Coma

4 cobs of grilled Maryland Street Corn topped with cheese and parsley on a plate 4 cobs of grilled Maryland Street Corn topped with cheese and parsley on a plate

Smoky and delicious, this recipe for Maryland Street Corn features crabmeat to give it extra rich flavor.

 

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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