Smoked Corn on the Cob, elote-style takes corn to a whole new level. Hot, smoky, creamy, salty, and spicy, this smoked corn recipe has it all going on! And, it’s crazy easy – jazz up your cookout today with this show-stopping recipe!
This is my secret weapon corn recipe. I pull this one out when I want to impress – when I want everyone to ooh and ahh over it.
But you are the grill master, whipping up briskets and pork for everyone to salivate over while standing around with a brew in hand chatting. It makes you the king of the weekend barbecue, and that is a fun place to be. But are you ready to show them you are a diverse and wise barbecue leader? You can do more than master the smoke ring on a fine cut of beef!
This Smoked Corn on the Cob recipe will do just that. Inspired by a #CharBroilNights event outside Charlotte, North Carolina, the crew of Char-Broil won over the crowd with their Mexican-inspired street corn with the husks pulled back and smoked in the pellet smoker.
I took the idea home and perfected it. This is the kind of recipe that rounds out your grilling prowess and proves that you are more than just a weekend warrior – that you understand how to cook more than meat. Are you ready to impress?
What You’ll Need
- Corn on the cob – For the best presentation, buy corn with the husks still on.
- Mayonnaise
- Sour cream
- Fresh cilantro – Chopped; fresh basil will also work.
- Paprika
- Cumin
- Salt and pepper
- Spicy chipotle cheese – Shredded.
- Fresh lime – Sliced.
How To Make The Best Smoked Corn on the Cob
This is basically a recipe for elote, or Mexican street corn. Traditionally, elote is grilled, but with a hint of smoke, this corn reaches new levels of taste sensation!
Prepare your smoker for a 2-3 hour smoke and get it up to about 200-F with mild wood.
Carefully fold back the husks on the corn and remove the silks.
Tie the corn husks together with a piece of corn husk and set the cobs on the smoker.
Smoke the cobs for 2-3 hours; your corn will get some nice char in a few spots.
Whisk the mayonnaise, sour cream, cilantro, paprika, cumin, and salt and pepper in a bowl.
Remove the corn from the smoker and slater the hot corn with the mayonnaise mixture.
Sprinkle the Mexican Smoked Corn on the Cob with the shredded cheese and serve with sliced limes.
Recipe Tips
- Use fresh corn on the cob – frozen won’t work for this recipe.
- Instead of tying back the husks, you can go caveman on them and tear the husks totally off.
- Use pepper jack or cotija cheese instead of the spicy chipotle cheese, or mix it up!
- Pass the napkins – this is a messy side dish!
- Make more than you might need – it’ll get gobbled up!
Serving Suggestions
Smoked street corn (elote) pairs fabulously with so many dishes. Make it a Mexican-themed night with dishes like birria, carnitas, and grilled tri tip, or serve this as a tasty side to Reuben hot dogs or a meaty burger.
Storage Instructions
Once slathered in the spiced mayo, the cobs won’t keep or reheat very well. If you think you might have leftovers, store the uncoated cobs of corn in an airtight container in the fridge for up to 3-4 days. The mayo mixture can also be stored in the fridge for the same amount of time.
Frequently Asked Questions
Yes, but that’s a different recipe. For this one, to get all that spicy mayonnaise and smoky goodness onto the corn, the husks need to get pulled back.
At 200-F, it’ll take 2-3 hours to get the corn nice and smoky and tender. It should take a similar amount of time on a Pit Boss or any other pellet smoker.
Yes! This is pretty much a set-it-and-forget-it smoked dish. And, it’s so good, you’ll be back for more!
Smoked Corn On the Cob
Ingredients
- 6 ears of corn
- ¼ cup mayo
- ¼ cup sour cream
- 1 handful basil or cilantro fresh and chopped
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and Pepper
- 2 oz spicy chipotle cheese shredded
- 1 lime sliced
Instructions
Prep the corn
- Prep your smoker for two to three hours around 200 degrees with a mild wood.
- Carefully fold husks back on the corn and remove the silk.6 ears of corn
- Tie the husks together around the bottom and arrange the corn in your smoker.
Smoke the Corn
- Smoke for two to three hours. The corn will have a nice char in some spots.
- Meanwhile, whisk the mayo, sour cream, basil, paprika, cumin, and salt and pepper to taste in a bowl.¼ cup mayo, ¼ cup sour cream, 1 handful basil or cilantro, 1 teaspoon paprika, ½ teaspoon cumin, Salt and Pepper
- Remove from smoker and chop in half for fun portions if desired.
Garnish and Serve
- Using a cooking brush, immediately slather the hot corn with the mayo mixture.
- Sprinkle with cheese and serve with sliced limes for garnish.2 oz spicy chipotle cheese, 1 lime
Notes
Nutrition
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