Grilled Corn & Pulled Pork Lettuce Cups with Smoked Paprika Aioli – American BBQ Appetizer

Preheat the grill to medium-high heat and brush the corn with olive oil.

Ingredients

• 1 ear fresh corn, husked and grilled
• 1 cup shredded smoked pulled pork
• 4 large butter lettuce leaves
• 1/2 cup smoked paprika aioli (mayonnaise, smoked paprika, lime juice, garlic)
• 2 tbsp chopped fresh cilantro
• 1 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 1 ripe avocado, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat and brush the corn with olive oil.
2. Grill the corn until charred on all sides, about 8‑10 minutes, then let it cool and cut the kernels off the cob.
3. In a bowl, combine the shredded smoked pulled pork with a pinch of salt and pepper.
4. Lay the butter lettuce leaves on a serving platter, creating a shallow cup for each.
5. Spoon grilled corn kernels into each lettuce cup, then add a generous mound of pulled pork on top.
6. Drizzle smoked paprika aioli over the pork and corn, then scatter cilantro, red onion, jalapeño, and avocado slices.
7. Finish with an extra grind of black pepper and a squeeze of lime for brightness.
8. Serve immediately while the lettuce is crisp and the flavors are vibrant.
9. This appetizer celebrates the communal spirit of summer cookouts, blending smoky BBQ traditions with fresh garden crunch, and showcases how humble ingredients can create a festive bite that feels both rustic and refined.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 18g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 5g
• Sodium: 600mg