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    Home » Recipes » Side Dishes

    Published: Sep 17, 2023 · Modified: Apr 26, 2025 by AshleyFreeman ·

    How to Make Smoked Street Corn (Elote Recipe)

    Jump to Recipe Print Recipe

    If you want to take grilled corn to a whole new level, then this smoked street corn is the recipe to do just that. The ears get brushed with creamy mayonnaise, rolled in fluffy cheese, and then sprinkled with warm spices and fresh cilantro.

    A squeeze of fresh lime juice is the finishing touch of perfection. In my opinion, it's a great way to showcase sweet summer corn, and I know it'll be a crowd favorite for you too.

    Smoked street corn on the cob with cilantro and cotija on a baking sheet.
    Photo by Mary Britton Senseney

    I first had Mexican style street corn, also known as elote, at Café Habana in New York when I was attending culinary school, and I've been hooked ever since. This recipe is inspired by that memorable visit and a version of it can also be found in my cookbook, The Duke's Mayonnaise Cookbook.

    It's the perfect side dish to add to your favorite summer meals and backyard barbecues. You may also want to check out this similarly flavored recipe but in a different form: elote corn fritters.

    If you need main dish suggestions, be sure to check out my Garlic Rosemary Pork Chops and Old Bay and Honey Butter Roasted Salmon recipes. This smoked beer can chicken is also great. For dessert, my Mini S'mores Pies will round out your warm-weather meal.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Tasty tip
    • Frequently asked questions
    • Related
    • Even more
    • 🍽Get the recipe
    • Recipe guidelines and test kitchen tips
    • Food safety

    Ingredients

    Before we get started with the recipe, gather these ingredients:

    Ingredients for Smoked Street Corn.
    • Fresh sweet corn with husks
    • Crumbled cotija cheese
    • Duke's mayonnaise
    • Paprika (or use smoked paprika)
    • Chili powder
    • Fresh cilantro
    • Lime wedges

    (See recipe card for quantities.)

    Instructions

    Now that we've got everything we need for this smoked street corn, it's time to get cooking!

    Removing the silks from fresh corn on a wooden cutting board.

    First, remove the silks from the corn without detaching the husks and soak the corn in water for 10 minutes.

    Folding back the husks of fresh corn to create a handle.

    Next, fold back the husks and tie to create a handle.

    Grilling the corn on the unlit side of the grill.

    Then, place the corn over the unlit side of the grill and smoke for 25 to 30 minutes.

    Rolling grilled corn that's been brushed with mayonnaise in cheese on a metal plate.

    Finally, brush the corn with mayonnaise and roll in cheese. Sprinkle with the spices and cilantro.

    Hint: You can create an indirect grilling environment on a gas or charcoal grill. For a gas grill, light the burners on one side of the grill and leave the other side unlit. For a charcoal grill, place the coals on one side of the grill.

    Hint #2: You can also add soaked wood chips for a more intense smoky flavor. (I recommend fruit woods like cherry wood or apple wood.) And you don't need a smoker box; it's easy to create your own: For a gas grill, arrange the wood chips in an aluminum pan and place over the lit side of the grill. For a charcoal grill, place the wood chips directly over the coals.

    Substitutions

    Check out these easy swaps in case you don't have some of the ingredients on hand or want to change things up:

    • Cheese - Instead of crumbled cotija cheese, use crumbled feta cheese or finely grated Parmesan.
    • Handles - If you can't find pretty corn with husks, use corn picks or wooden skewers instead for the smoked street corn "handles."
    • Indoor Grilling - If the weather is less than ideal, you can use a grill pan to "grill" the corn. This method would be for direct cooking, so reduce the time to 10 to 15 minutes and be sure to rotate the corn as it cooks so all sides will be tender.

    Variations

    Looking for even more options? Check these out:

    • Spicy - Use chipotle chili pepper or ground red pepper, also known as cayenne, (but not as much) for a spicy seasoning variation. You can also serve with your favorite hot sauce.
    • Bacon - It's certainly not traditional, but everything's better with bacon, right? Roll the corn in some crumbled bacon bits.
    • Creamy - Stir a little sour cream or Mexican crema in with the mayo for a creamy, tangy kick.
    • Super smoky - For even more smoky flavor, use smoked paprika instead of sweet paprika.
    • Extra lime - Grate a little lime zest from the fresh limes and sprinkle it onto the corn cobs after coating in the mayo mixture.

    Equipment

    Here's what you'll need to make this recipe:

    • gas or charcoal grill
    • pastry brush
    • metal tongs

    Storage

    Store any leftover street corn in the refrigerator in an airtight container for up to 2 days. For best results, store all of the toppings separately. Then, reheat the corn (the microwave works fine) and brush with mayonnaise and sprinkle with toppings just before you're ready to eat.

    I don't recommend freezing leftovers.

    Tasty tip

    My original recipe for this street corn is to grill the corn over direct heat. That method is still a good one, but this new smoked street corn recipe involves cooking the corn over indirect heat to impart even more smoke flavor. It also helps prevent the husks from getting too charred over the higher heat.

    Frequently asked questions

    Check out these frequently asked questions--you may find some answers to some of your own questions:

    What is the difference between elote and Mexican street corn?

    They're the same! Elote is another name for Mexican street corn.

    What can I use instead of cotija cheese?

    Cotija is a salty, crumbly, aged cheese. Crumbled feta or finely grated Parmesan are great substitutes.

    Is cotija cheese just queso fresco?

    Cotija cheese is a hard cheese and similar in texture to queso fresco, but it's saltier.

    What is the difference between an esquite and an elote?

    Esquites is Mexican street corn but the corn kernels are cut off the ears of corn; elote is Mexican street corn on the cob.

    What mayo do you use for elotes?

    This one is easy for me. Duke's mayonnaise, of course. Unlike other mayos, Duke's doesn't contain sugar. I find it adds the perfect amount of tang to this smoked street corn recipe.

    Related

    Looking for other recipes like this? Try these:

    • Two plates topped with pulled pork sandwiches and coleslaw, a jar of Western NC BBQ Sauce, a bowl of pickles, and some red checked napkins.
      Western North Carolina Style Vinegar BBQ Sauce
    • A metal pan of grilled pork chops brushed with Carolina Gold BBQ Sauce alongside a white bowl of sauce with a brush on top and a red checked cloth.
      The Best Tangy Carolina Gold Mustard BBQ Sauce
    • Slice of Edwards Turtle Pie recipe on a white plate with a bite out on a fork and a blue platter of the whole pie behind.
      The Ultimate No Bake Turtle Pie with Chocolate Crust
    • Three plates with slices of homemade Publix key lime pie with a blue rimmed enamel pie pan of key lime pie to the side.
      The Best Key Lime Pie with Graham Cracker Crust

    Even more

    Check out some more of my favorite recipes:

    • Metal surface topped with Roger Wood sausage Low Country Boil, two cans of beer, and metal containers of tartar sauce and cocktail sauce.
      Low Country Boil with Roger Wood Smoked Sausage
    • Metal Ovenex Starburst pan filled with Phillips Crab Cakes and a bowl of Cajun Tartar Sauce with lemon wedges and fresh herbs sprinkled on top.
      How to Make Crab Cakes with Cajun Tartar Sauce
    • Wooden tray topped with a light blue bowl of Cajun tartar sauce with hot sauce on top, a bottle of hot sauce on the side, as well as lemon wedges, parsley leaves, and a kitchen towel.
      Easy Homemade Cajun Tartar Sauce with Creole Mustard
    • Wooden bowl filled with creamy chicken macaroni salad with ceramic serving spoons, an orange checked cloth, two yellow glasses filled with ice water, and one pottery plate topped with a serving to the side.
      The Best Creamy Macaroni Pasta Salad with Chicken

    🍽Get the recipe

    Smoked street corn on the cob with cilantro and cotija on a baking sheet.

    How to Make Smoked Street Corn (Elote Recipe)

    Fire up the grill and make this Mexican-style smoked street corn recipe for your next cookout. Corn on the cob is brushed with mayo and sprinkled with cotija, warm spices, and cilantro for the ultimate summer side dish.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Soaking Time: 10 minutes minutes
    Servings: 8

    Equipment

    • gas or charcoal grill
    • pastry brush
    • metal tongs

    Ingredients

    • 8 ears fresh corn with husks
    • ½ cup Duke's mayonnaise
    • 1 cup crumbled cotija cheese
    • 1 teaspoon chili powder
    • 1 teaspoon paprika
    • ¼ cup fresh cilantro
    • 1 lime, cut into wedges

    Instructions

    • Preheat one side of the grill to medium heat.
    • Pull back the husks on the corn (do not detach) and remove the silks. Replace the husks and soak the ears in cold water for 10 minutes.
    • Remove the corn from the water and shake off the excess. Fold back the husks and tie to create a handle. (Use a torn off piece of husk as the tie.)
    • Place the ears on the unlit side of the grill and grill for 25 to 30 minutes, turning occasionally, until the corn is tender. Remove from the grill.
    • Brush the corn with the mayonnaise and roll in the cheese. Sprinkle evenly with the chili powder, paprika, and cilantro. Serve with the lime wedges.

    Recipe guidelines and test kitchen tips

    When developing and testing recipes, here are some key things that I do for more success in the kitchen:

    • Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
    • When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
    • I tested this recipe using a gas grill. Keep in mind that your cook times may be different if using a different type of grill.
    • When recipes call for kosher salt, I use Diamond Crystal kosher salt.

    Food safety

    Remember to keep these food safety tips in mind when make this smoked street corn recipe.

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave grilling food unattended
    • Always have good ventilation when using a gas grill

    See more guidelines at USDA.gov.

    More Side Dishes

    • Light wooden bowl filled with Zoe's Kitchen Copycat Pasta Salad with a wooden salad set in the bowl, a blue cloth, two blue glasses, a bowl of fresh basil, and salt and pepper shakers on the side.
      Tomato, Basil, and Feta Pasta Salad (Zoe's Copycat)
    • Green bowl filled with Elote Pasta Salad with a small wooden bowl of Cotija cheese and a small white bowl of cilantro on the side plus a green checked napkin and wooden serving spoon.
      Zesty Elote (Mexican Street Corn) Pasta Salad
    • Wooden rimmed white bowl filled with sweet pepper and cucumber salad on top of a raffia placemat along with a wooden spoon and blue towel.
      Sweet Pepper and Cucumber Salad with Ginger Dressing
    • Blue rimmed oval platter topped with crispy smashed potatoes garnished with chopped chives along with a white linen and small white bowl of more chives off to the side and a yellow bowl of sour cream on the platter.
      Crispy Smashed Fingerling Potatoes with Garlic

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    Comments

    1. Swathi says

      June 17, 2024 at 1:21 am

      5 stars
      I like elote, your smoked version is so yummy my family loved it Perfect with crumbled cojita cheese.

      Reply
      • AshleyFreeman says

        June 17, 2024 at 1:59 am

        Thanks so much! Glad you enjoyed it!

        Reply
    2. Dee says

      June 14, 2024 at 10:02 am

      5 stars
      Made these the other day and we gobbled them down. So we bought 6 more ears for the weekend. Yummy!

      Reply
      • AshleyFreeman says

        June 14, 2024 at 6:18 pm

        Yes! That's the best news ever!

        Reply
    3. Claudia says

      June 13, 2024 at 3:14 am

      5 stars
      Just made Smoked Street Corn, and it's incredible! The smoky flavor takes it to another level. Perfect for BBQs or any gathering. You've gotta try this twist on a classic!

      Reply
      • AshleyFreeman says

        June 13, 2024 at 1:04 pm

        Yay! Thanks so much for sharing!

        Reply
    4. Jacqueline. says

      June 13, 2024 at 3:02 am

      5 stars
      I love this way of grilling corn and using the husks as a handle is such a good idea. Delicious. Will definitely be a regular side dish for our barbecues this summer!

      Reply
      • AshleyFreeman says

        June 13, 2024 at 1:04 pm

        Yes! I love using them as the handles too--such an easy and pretty presentation.

        Reply
    5. Sonja says

      June 13, 2024 at 2:29 am

      5 stars
      I thought grilled corn is great, but your smoked corn recipe has me hooked now. This is so delicious and adds a ton of the lovely smoky flavor I love. And of course the mexican streetcorn seasoning! I used feta, as I couldn't find cotija here in Ireland and it was delicious.

      Reply
      • AshleyFreeman says

        June 13, 2024 at 1:03 pm

        Great to hear Sonja! Yes, feta is a great substitute. I use it or Parmesan sometimes if I already have that on hand.

        Reply
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    5 from 5 votes

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    Photo of Ashley Strickland Freeman in a kitchen.

    Hi, I'm Ashley, "your best friend in the kitchen." I'm a food stylist, culinary producer, editor, travel junkie, and author of The Duke's Mayonnaise Cookbook from Charleston, SC. Thanks for stopping by Little Black Skillet!

    More about me →

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