In a bowl, mix the sugar, cumin, paprika, garlic powder, 2 tsp. salt and 1 tsp. pepper for the rub. Roll the hot corn in the butter, then in the rub.
Return the corn to the grill. Cook, turning often, until the rub melts into the corn, about 5 minutes. Drizzle with 1/4 cup barbecue sauce. Top with chips; drizzle with more sauce.
Rachael Ray Every Day's July/August 2016 cover