Smoked Elote - Mexican Street Corn
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.
Servings: 6
Equipment
- Skewers Wooden or Metal
- Baking Dish Metal
- Box Grater or Microplane
- Kitchen Twine
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.
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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