Smoky Tangy White BBQ Sauce, Smoky Tangy grilled corn on the cob

Smoky Tangy White BBQ Sauce, Smoky Tangy grilled corn on the Cob 

• 3/4 cup real mayonnaise, Hellman's
• 2 Tbsp apple cider vinegar such as Bragg's, get it here
• 2 tsp white sugar
• 1/2 tsp table salt or for extra flavor use chili salt such as Hot Steve, get it here
• 1/2 tsp coarse ground black pepper such as McCormicks, get it here
• 1/2 tsp Horseradish Dijon such as Annie's, get it here (or use 1/4 tsp prepared horseradish sauce and 1/4 tsp dijon mustard)
• 1/8 tsp cayenne pepper, use 1/4 tsp if you like things spicier
• 1/8 tsp liquid smoke such as Wright's, use 1/4 tsp if you want it smokier, get it here
• 2-8 ears of corn husks and silk removed

Start grill with all burners on high heat.  Heat with lid closed for 15 minutes.  Adjust burners to maintain temp of 300°.

While grill is heating mix mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt, pepper, horseradish Dijon sauce (or horseradish sauce), cayenne and liquid smoke in a bowl.

Brush corn all over evenly with the mixture then sprinkle corn with a little more additional salt.

Turn off burners for 1/2 of the grill and place the corn on grated on the side with the burners off.  Cook corn with lid closed for approximately 15 minutes turning a few times.

Turn burner back on low and cook corn while turning uncovered until it gets spotted and brown charred in a few spots.

Transfer corn to a serving g plate and brush all over with remaining tangy sauce.

Enjoy!