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Smoked Corn on the Cob | Kita Roberts GirlCarnivore

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! 
Course Side Dish
Cuisine barbeque
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 12
Calories 82kcal


  • 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