John Stage's Dinosaur Bar-B-Que Grilled Romano Corn With Smoked Paprika

PHOTO: Chef John Stage of Dinosaur Bar-B-Que in New York shares his recipe for grilled romano corn.
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John Stage and two partners founded Dinosaur Bar-B-Que in 1983 as a mobile concession. For five years they toured motorcycle shows and other events throughout the Northeast.

In 1988 they settled down, opening a restaurant in Syracuse, N.Y. Openings followed in Rochester, N.Y., Troy, N.Y., Newark, N.J., and Harlem, in New York City.

Dinosaur Bar-B-Que's restaurants and sauces/rubs have been acclaimed in Men's Health and Eating Well and on the Food Network and the Travel Channel.

"Our menu is firmly rooted in the traditions of Southern bar-b-que, but there are other influences that shape our flavors and give our food its own distinctive character," the company's website says.

Grilled Romano Corn With Smoked Paprika

4 ears of corn, shucked

5 tablespoons extra virgin olive oil

1 tablespoon kosher salt

1 teaspoon coarse black pepper

2 teaspoons smoked paprika

6 tablespoons pecorino romano cheese, finely ground

Directions: Shuck corn so it is free of silk and husk.

Mix salt, black pepper and smoked paprika together.

Brush corn with extra virgin olive oil.

Sprinkle with half seasoning mix.

Grill corn for approximately 8-10 minutes on medium high grill, until tender.

Brush corn again with extra virgin olive oil.

Sprinkle with remaining seasoning mix.

Roll in pecorino romano.

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