Take your Mexican Street Corn to the next level by swapping the grill for the smoker. This simple recipe infuses fresh corn with a deep, smoky aroma before layering on creamy mayo, salty Cotija cheese, and a bright squeeze of lime for the ultimate backyard or tailgate snack.
Smoky Elote
|Thomas Judkins
Smoky Elote
3–4 people
10 minutes
45 minutes
Mexican
Side
Entrap yourself in sweet corn flavor with a smoky touch using this easy Smoked Elote recipe! The Prime300 makes this easy whether you’re rocking a tailgate, backyard party, or an on-the-road escapade. Otherwise referred to as Mexican Street Corn, this is a fun recipe to make for any occasion!
Ingredients
- 3Â Ears of Corn
- 3 Tbsp Mayo
- 1/2Â C Cotija Cheese
- 1Â Lime (quatered)
- Hot Sauce (optional)
- Chili Powder
- Salt
- Pepper
Directions
- Preheat your Prime300 Pellet Grill to 225F. Shuck the corn, remove the silk and stalk.
- Insert wooden stick into core as a handle.
- Season corn with salt, pepper, and chili powder and place onto the smoker for 45 minutes.
- Remove using tongs and brush each corn with 1 tablespoon of mayo, sprinkle with as much cheese as desired (approx. 2 Tbsp) and squeeze of lime wedge. Add hot sauce and chili powder to taste.
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