Smoky Spicy BBQ Street Corn “Elote”
Discover this smoky spicy BBQ street corn "Elote" recipe that brings the famous Mexican street food to your backyard or tailgate party. Easy to make and packed with flavor!
Allergens
Dairy (sour cream and cotija cheese), Gluten (depending on BBQ seasoning ingredients)
Ingredients
- 4 large ears of corn, husked and silks removed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons BBQ seasoning (e.g., McCormick Grill Masters)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup cotija cheese, crumbled (or substitute with feta)
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat a grill or grill pan over medium high heat to 400°F (200°C).
- In a small bowl, combine sour cream and mayonnaise set aside.
- In another small bowl, mix BBQ seasoning, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper set aside.
- Brush the corn with 2 tablespoons of water to prevent burning, then place directly onto the preheated grill or grill pan. Close the lid and cook for 8 10 minutes, turning every few minutes, until the corn is tender and slightly charred.
- Remove from the grill and let cool slightly.
- Spread a generous layer of the sour cream mixture over each ear of corn.
- Sprinkle the BBQ seasoning mixture generously on top of the sour cream.
- Top with crumbled cotija cheese and fresh cilantro.
- Serve immediately with lime wedges for squeezing over the top.
Chef’s Insight
To ensure even charring and tender corn, turn the corn frequently while grilling.
Notes
For added smokiness, grill the corn on pre-soaked cedar or applewood planks.