Grab a good size bowl and add 1/4 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 2 cloves garlic chopped, 3 tablespoons finely chopped onion, and 1 1/2 cup of bbq sauce. Mix well.
Save a mall amount of the BBQ sauce you just made before adding the raw chicken. You can add more BBQ sauce to your liking once the chicken legs are on the grill.
Add the about 10 chicken legs to the BBQ sauce bowl and mix them thoroughly in the sauce.
Prepare corn on the cob by submerging it in water before putting it on the grill. I leave the husks on and then remove them later.
Prepare your coleslaw by following the directions on the kit and put it in the refrigerator, so it's chilled when you serve it.
Put baked beans in a pot, bring them to the BBQ grill's side burner, and put them on really low heat.
Preheat the BBQ Grill to 175 degrees F and add BBQ sauce-soaked chicken legs and corn on the cob. The cooking time is 35-45 minutes. Make sure you turn your chicken legs and corn on the cob at about the 15-minute mark. Add BBQ sauce your saved earlier to brush on as it cooks.
Once corn on the cob is cooked, you remove all the husk, so it's nice and clean. You are ready to make street corn! Rub mayonnaise on it, pour grated parmesan cheese to your liking, sprinkle tajin, and add fresh cilantro on top when serving it.
Serve and enjoy this poor folks BBQ legs recipe with a Hispanic twist of street corn that fuses American and Hispanic flavors!