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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 10 votes
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Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 10 minutes
Servings: 8
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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.