SALT LAKE CITY — We’re in the middle of barbeque season, and Chef Jeff Jackson with Smith’s Food & Drug joined us at the KSL TV Studios to share his recipe for bang bang grilled corn.

Ingredients For Corn

• 6 ears corn, shucked
• 2 tbsp. canola oil
• Salt and pepper to taste
• ½ c. cotija cheese, crumbled
• Lime wedges for serving

Ingredients For Bang Bang Sauce

• ½ c. mayo
• ¼ c. sweet chili sauce
• 2 tsp. Sriracha
• 2 tsp. honey

Directions

1. Heat your grill on high heat. Shuck the corn and coat each ear with canola oil and a sprinkling of kosher salt and pepper.
2. Make the Bang Bang sauce by adding its ingredients to a mixing bowl and thoroughly combine. Put the finished sauce in a squeeze bottle if you have one.  Set aside.
3. Place the corn on the grill and cook 1-2 minutes per side or until it has a good char on all sides.
4. Remove the corn from the grill and drizzle with some of the sauce, sprinkle on some cotija cheese and give it a squeeze of a lime wedge.
5. Enjoy!