Smoked Corn On the Cob - Aka Smoked Elote
This Smoked Corn on the Cob is one of the easiest side dishes & the flavor is crazy good, especially street style slathered in mayo sauce!
- 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
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. Tie the husks together around the bottom and arrange the corn in your smoker.
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.
Remove from smoker and chop in half for fun portions if desired.
Using a cooking brush, immediately slather the hot corn with the mayo mixture.
Sprinkle with cheese and serve with sliced limes for garnish.
Serving: 1g | Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 40mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 4.7mg | Calcium: 8mg | Iron: 0.4mg