Smoky Elote (Smoked Corn)
Anytime the smoker is fired up is the time to make Mexican-style whole corn, wrapped in husks and seasoned with chili powder, lime and other Tex-Mex flavors. This recipe by Team “Bacon Rouge” made the winners lineup in the side dishes category at the Hogs for the Cause Barbecue competition and fundraiser in New Orleans, Louisiana.
- 8 ears fresh corn
- 1 cup crumbled cotija cheese
- 1/2 cup Blue Plate®️ Mayonnaise
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon lime salt
- 1/4 teaspoon garlic granules
- Ground white pepper, to taste
- 1/4 cup chopped cilantro, for garnish
- Crushed chicharrones pork rinds, for garnish
- Pull back the husks of the corn and remove the silk, being careful to keep each husk mostly intact. Place the corn in a baking dish or roasting pan filled with water to soak. Soak for 1 hour, then remove from water and set aside.
- Prepare a smoker. Smoke the corn at 225℉ for about 45 minutes, turning occasionally.
- In a bowl, combine cheese, mayonnaise, cumin, chili powder, lime salt, garlic granules and pepper and whisk well.
- Pull back the husks from the corn and spread the cheese mixture onto all sides. Garnish with chopped cilantro and crushed chicharrones.