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There’s nothing quite like smoked elote – Mexican street corn to kick your cookout up a notch. This version of the classic street food adds smoky depth to the sweet corn, which is slathered in seasoned butter, creamy mayo and a generous layer of cotija cheese. Topped with chili lime seasoning and fresh cilantro, each bite is bold, zesty and unforgettable. Whether you’re grilling for a crowd or just want a standout side, this smoky twist on elote is a must-try.

Homemade elote corn on a cutting board.

Smoked elote – Mexican street corn is sweet, smoky and packed with bold flavor from seasoned butter, cotija cheese and chili lime seasoning.

Also try hearty chili, elote nachos, sweet potato casserole, cheesy veggie casserole, or jalapeno cheese dip with your favorite chips.

Five smoked elote – Mexican street corn on the cob, topped with cheese and herbs, served with lime wedges.

Why You’ll Love It

Incredibly tasty: You really can’t beat the flavor of an elote recipe if you are a fan of Mexican food. The sweetness of the corn is showcased with the crumbled cheese, lime, chile powder, and herbs.
Ideal for summer: Whether you’re celebrating Cinco de Mayo or firing up your Traeger grill or pellet smoker to smoke some steaks, this classic Mexican street food is a worthy side dish to grill too.
Easy: This corn recipe served by street vendors in Mexico is simple to prepare. Once the corn is seasoned, smoked and charred on the grill, you just need to roll it in crumbled Cotija cheese.

Smoked Elote – Mexican Street Corn on the cob, topped with cheese, spices, and cilantro, served with a lime wedge on a wooden board.

Smoked Elote Mexican Street Corn Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Corn: Fresh ears in the husk, perfect for smoking and locking in flavor. If you can get fresh-from-the-farm corn, that’s always delicious. Check your kernels without damaging the husks to make sure they’re firm and smell sweet.
Limes: Adds bright acidity to both the butter and soaking water.
Chili lime powder: Tajin or similar seasoning gives a spicy citrus kick.
Unsalted butter: Creates a rich, flavorful base with spices.
Oregano: Brings an herby earthiness.
Garlic powder: Adds savory depth to the butter mixture.
Salt: Enhances the flavor of the corn and seasoning.
Mayonnaise: Helps the cheese stick and adds a creamy layer.
Cotija cheese: Crumbly and salty, it finishes the corn with texture and flavor.
Cilantro: Adds a fresh pop of color and taste.

Three ears of corn on the cob in husks surrounded by cheese, butter, spices, mayonnaise, lime, and fresh cilantro—perfect for making Smoked Elote – Mexican Street Corn.

How to Make Elote (Smoked Mexican Street Corn)

For more detailed instructions, with weights and measurements, jump to the printable recipe card.

Soak the corn: Soak the ears of fresh corn in water with lime juice, and also soak your skewers if they’re wooden.
Prep the corn: Remove and discard the silks but leave the husks on the corn.
Make the creamy, spicy seasoning:  Mix butter, lime juice, garlic, salt, oregano, and chili-lime seasoning.
Apply the seasoning to the corn: Brush the butter mixture over the corn kernels, then close the husks back up again, wrapping with twine or kitchen string to seal.
Smoke the corn: Grill corn for about an hour in the smoker and then remove and discard the husks.
Finish the dish: Brush butter over the corn, add a layer of mayo, and finally, roll in cheese, chili-lime seasoning (Tajin) and cilantro and serve the easy street corn recipe hot. Garnish your smoked street corn recipe with fresh lime wedges if desired.

Smoked Elote – Mexican Street Corn on skewers, coated with cheese, spices, and cilantro, served alongside lime wedges for a burst of flavor.

Substitutions and Variations

Use queso fresco: If cotija isn’t available, this is a good substitute. Can’t find either? Try feta cheese.
Swap the mayo: Greek yogurt or Mexican crema work well too.
Spice it up: Add a pinch of cayenne for extra heat.
Try grilling: If you don’t have a smoker, a grill can still give great results.

Smoked Elote – Mexican Street Corn on sticks, grilled to perfection and coated with cheese, herbs, and spices, served on parchment paper for an authentic flavor experience.

Serving Suggestions

As an appetizer: Serve it as an appetizer before a meal of Crockpot shredded beef tacos or tilapia fish nachos.
With meat or fish: Enjoy it with smoked beer can chicken, smoked fish tacos, smoked turkey breast, or brats in beer.

Close-up of Smoked Elote – Mexican Street Corn on a stick, coated with cheese, spices, and herbs, with lime wedges nearby.

How to Store Smoked Mexican Street Corn

Store: Best served right away, but leftovers will keep for 3 days, and you can slice the kernels off to use in another recipe.
Freeze: Corn freezes well, but if you want to freeze some, don’t add the mayo and cheese mixture.
Reheat: You can warm corn back up in the microwave or oven.

Close-up of Smoked Elote – Mexican Street Corn on the cob, topped with cheese, spices, cilantro, and a lime wedge on a wooden surface.

Top Tips

Soak the corn well: This keeps it moist and prevents burning in the smoker.
Don’t skip the butter brush: It adds flavor and helps the husks stay closed.
Let it cool slightly: This makes it easier to coat with mayo and cheese.
Press the cheese on: Light pressure helps it stick better and coat evenly.

A close-up of Smoked Elote – Mexican Street Corn on a stick, coated with cheese, spices, and herbs.

Mexican Corn Elotes FAQs

What can I use instead of mayo?

Mayonnaise is great when making elotes because it helps the cheese and cilantro to stick. You could also use “crema Mexicana” (which is basically a thick mixture of buttermilk and heavy cream) or sour cream if you have some on hand.

Is there another cooking method for elote?

If you don’t want to fire up the grill or the weather isn’t on your side, you can make these using another method. About 35 minutes in the oven at 400°F would cook the corn, or you can give it 10 minutes in simmering water instead.

Smoked Elote – Mexican Street Corn covered in cheese and spices, with a bite taken out, and garnished with fresh cilantro.

Smoked Mexican Street Corn Recipe

Smoked Mexican street corn (elote) on a table.
Print
5 from 88 votes

Smoked Elote – Mexican Street Corn

By: Bella Bucchiotti
Smoked elote – Mexican street corn takes a backyard favorite and makes it even better. The smoky flavor pairs perfectly with creamy mayo and tangy cheese. It’s bold, tasty and always a crowd-pleaser.
Prep Time: 15 minutes
Cook Time: 1 hour
Soaking Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 6

Equipment

Ingredients 

  • 6 Ears corn, in husks
  • 5 Cups water
  • 2 limes
  • 2 Tablespoons chili lime powder, I used Tajin
  • ½ Cups unsalted butter
  • 1 Teaspoon salt
  • 1 Teaspoon oregano
  • 1 Teaspoon garlic powder
  • 1 Cup mayonnaise
  • 2 Cups cotija cheese, grated
  • 1 Tablespoon cilantro, chopped

Instructions 

  • Juice 1 lime into a large bowl of water. Soak corn in husk for 1 hour in this mixture. Soak skewers in a separate glass of water (if using wooden skewers).
  • Preheat smoker to 225°F for 15 minutes.
  • Peel husk to expose the corn and remove the silk – keep the husks attached.
  • Slice 1 inch off the top off the corn and insert the skewer.
  • Melt the butter and combine with juice from 1 lime, garlic powder, salt, oregano, and chili lime seasoning.
  • Brush corn with the butter and close the husk over the corn. Secure the husks with kitchen twine
  • Pour remaining melted butter into a baking tin and add to the smoker.
  • Place corn directly on smoker grates. Smoke corn and butter for 1 hour.
  • After 1 hour remove the corn and butter from the smoker. Remove and discard the husks.
  • Allow the butter and corn to slightly cool for 5 to 8 minutes.
  • Mix together the cotija cheese, 1 tablespoon chili lime seasoning, and chopped cilantro, then spread onto a cookie sheet or plate.
  • Brush the corn with the butter. Next, spread a thick layer of the mayo over the entire surface of the corn.
  • Roll each in the cheese. Lightly press the cheese into the corn to adhere.

Notes

Soak the corn well: This keeps it moist and prevents burning in the smoker.
Don’t skip the butter brush: It adds flavor and helps the husks stay closed.
Let it cool slightly: This makes it easier to coat with mayo and cheese.
Press the cheese on: Light pressure helps it stick better and coat evenly.

Nutrition

Calories: 532kcal | Carbohydrates: 5g | Protein: 8g | Fat: 54g | Saturated Fat: 21g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1207mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 732IU | Vitamin C: 7mg | Calcium: 273mg | Iron: 1mg
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Three ears of corn on the cob in husks surrounded by cheese, butter, spices, mayonnaise, lime, and fresh cilantro—perfect for making Smoked Elote – Mexican Street Corn.
Six ears of Smoked Elote – Mexican Street Corn on sticks, with husks partially peeled, rest on a plate surrounded by lime and fresh herbs.
Melted butter in a glass bowl with limes, cilantro, spice, and a brush—perfect for basting Corn on the Cob or adding bold flavor to Smoked Elote – Mexican Street Corn.
Glass bowl with spices and liquid on a brown surface, surrounded by herbs, a lime, a green juicer, and ingredients for Smoked Elote – Mexican Street Corn.
Hand brushing melted butter onto Corn on the cob with husks, next to a bowl of butter and fresh ingredients—perfect for making Smoked Elote – Mexican Street Corn at home.
Hand dipping Mexican Street Corn on the cob into melted butter, with corn husks and seasoning nearby—perfect for creating your own Smoked Elote – Mexican Street Corn delight.
A hand rolls corn on the cob in grated cheese, surrounded by husks, mayo, lime, and seasoning—the perfect setup for delicious Smoked Elote – Mexican Street Corn.
A hand holds a smoked elote – Mexican street corn on the cob, coated in cheese, with husks, spices, and a tray of cheese in the background.
Five smoked elote – Mexican street corn on the cob, topped with cheese and herbs, served with lime wedges.

Smoked elote – Mexican street corn on the cob is the kind of recipe that turns a simple ear of corn into something seriously special. The smoke adds incredible flavor, while the buttery coating, creamy mayo and cheesy crust bring everything together in the best way. It’s the perfect mix of smoky, tangy and savory. Whether you’re serving it at a BBQ or weeknight dinner, this smoked elote corn recipe stands out and brings big flavor to the table.

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Several smoked elote – Mexican Street Corn on skewers, coated with cheese and spices, are arranged on parchment paper.
Four skewered Smoked Elote – Mexican Street Corn topped with cheese and spices, garnished with cilantro and lime wedges.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 88 votes (84 ratings without comment)

9 Comments

  7. This is literally one of my favorite dishes ever. Every time my sister in law comes over, she makes them. YUM!

    Reply

  8. I always thought that Mexican street-style corn had mayo on it (which I can’t stand) so I’m excited to give your unique recipe a try instaed!

    Reply

  9. Corn is one of my favourite food but I’ve never tried it like this, I’ll have to give it a go

    Reply