Carolina Smokehouse Street Corn (Elote)
This easy-to-make appetizer is inspired by the famous street food Elote, with a twist of American BBQ flavors. Sizzling, smoky, and unforgettable, it's perfect for your next tailgate or gathering.
Allergens
Dairy (Mayonnaise, Cotija Cheese), Eggs (in Mayonnaise)
Ingredients
- 6 ears fresh corn, shucked and cleaned
- 1 cup mayonnaise
- 2 tbsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your grill or BBQ to medium high heat (around 350°F).
- In a small bowl, combine the mayonnaise, chili powder, smoked paprika, salt, and pepper. Stir until well mixed.
- Brush each ear of corn with the spicy mayo mixture, making sure to coat evenly on all sides.
- Place the coated corns directly onto the grill grates and cook for 12 15 minutes, turning every 4 5 minutes, until slightly charred and tender.
- Remove from heat and let cool for a minute before sprinkling with Cotija cheese and cilantro. Squeeze lime wedges on top for that tangy kick.
- Serve immediately while hot and sizzling!
Chef’s Insight
The smokehouse flavor comes from the smoked paprika and chili powder in the mayo sauce. Grilling the corn gives it that authentic BBQ taste.
Notes
For extra spice, add more chili powder or cayenne pepper. You can also mix in finely chopped jalapeno into the mayo sauce for added heat.