There’s something almost magical about corn that’s been kissed by wood smoke. The first time I made Smoked Street Corn on my Traeger, the kernels came off the grill with these gorgeous charred spots, a whisper of mesquite, and a sweetness that plain boiled corn just can’t touch. Slather that with a tangy chile-lime mayo, pile on salty cotija and fresh cilantro, and you’ve got elote that tastes like it came from the best street cart you’ve ever visited except it came from your own backyard.
This version comes from Traeger chef Timothy Hollingsworth, and it’s beautifully simple. So fire up your pellet grill, because I’m about to walk you through every step.
Table of Contents
What Is Smoked Street Corn?
Smoked street corn is the wood-fired take on elote, the classic Mexican grilled corn on the cob. Instead of a gas grill or a pot of boiling water, you cook the corn on a pellet grill like a Traeger, which infuses it with gentle wood smoke while delivering that essential char. Once it’s off the grill, you coat each ear in a creamy chile mayonnaise, then finish it with cotija cheese and a generous handful of cilantro.
The combination is pure summer: smoky, creamy, tangy, salty, and just a little spicy. As the chef himself says, don’t skimp on the cheese — that crumbly, salty cotija is what ties the whole thing together. One bite, and you’ll understand why this elote is so addicting.
Why Cook It on a Pellet Grill?
You might wonder whether a pellet grill is really worth the effort here, and the answer is a resounding yes. First, the wood pellets add a subtle smoky flavor you simply can’t get from a stovetop or gas burner. Second, the consistent high heat gives you that beautiful, even char across every kernel. Furthermore, a Traeger makes the whole process hands-off and reliable, so you can focus on the rest of your cookout. The mesquite pellets called for in this recipe lend a bold, classic barbecue character that pairs perfectly with the sweet corn.
Ingredients You’ll Need
This recipe serves six, and the ingredient list is short and punchy. Here’s everything, in US measurements:
| Ingredient | Amount | Role |
|---|---|---|
| Ears of corn, husked | 6 | The star |
| Mayonnaise | ¼ cup | Creamy base |
| Ancho or guajillo chile powder | 1 tbsp | Smoky, mild heat |
| Chopped cilantro | ½ cup, plus more for serving | Fresh, herby finish |
| Lime, zested and juiced | 1 | Bright tang |
| Salt | As needed | Seasoning |
| Cotija cheese | ½ cup | Salty, crumbly topping |
| Oil | For brushing | Helps the corn char |
A couple of quick translations: cotija is a salty, crumbly Mexican cheese, while ancho and guajillo chile powders are mild, fruity dried-chile seasonings that bring smoky depth without much fiery heat. Both are easy to find in the Latin aisle or online.
How to Make Smoked Street Corn on a Traeger
The process is refreshingly straightforward. While the corn grills, you whip up the sauce, so everything comes together at once. Follow these steps and you’ll nail it.
Step 1: Preheat the grill
First, when you’re ready to cook, set your Traeger to 450°F and preheat with the lid closed for 15 minutes. This high heat is exactly what you need for a proper char, so don’t rush the preheat. A fully heated grill makes all the difference.
Step 2: Grill the corn
Next, brush the husked corn lightly with oil and place it directly on the grill. Then let it cook, turning occasionally so it browns evenly on all sides. After about 10 minutes, the corn should be cooked through and slightly charred on the outside. Once it looks beautifully spotted and tender, remove it from the grill.
Step 3: Make the chile mayo
While the corn grills, mix the mayonnaise with the chile powder, cilantro, lime juice, and lime zest in a bowl. Then season it with salt to taste. This creamy, zesty sauce is the heart of the dish, so give it a quick taste and adjust the salt or lime until it sings.
Step 4: Top and serve
Finally, slather each ear of corn with the chile mayonnaise. Then sprinkle generously with cotija cheese and a shower of extra chopped cilantro. Serve immediately, while the corn is hot and the cheese clings to that creamy coating. Trust me, you’ll want to eat these right away.
A Note on Smoke and Char
Because this recipe cooks hot and fast at 450°F, you’ll get gorgeous char and a light kiss of wood flavor rather than a deep, heavy smoke. If you’re a true smoke lover, you have an easy option. Simply start the corn at a lower temperature, around 225°F, for 20 to 30 minutes to build up that smoky character, then crank the heat to 450°F to finish with the char. This two-stage method gives you the best of both worlds.
Tips for the Best Wood-Fired Elote
A few small habits take this dish over the top. Above all, don’t skimp on the cotija, just as the chef advises, since that salty cheese is the signature finishing touch. Likewise, brush the corn with just enough oil to encourage charring without causing flare-ups. Remember to turn the corn regularly so every side gets that even, golden color. And taste your chile mayo before serving, adjusting the lime and salt to suit your crowd. Mesquite pellets give a bold flavor, but hickory or a fruitwood like apple work wonderfully too.
H2What to Serve It With
This smoky elote is the ultimate cookout sidekick. It pairs beautifully with grilled chicken, smoked brisket, carne asada, or barbecue ribs straight off the same grill. For a full Mexican-inspired spread, serve it alongside tacos, black beans, and a fresh tomato salsa. It also shines next to burgers and hot dogs at a casual backyard gathering. However you plate it, this corn tends to steal the show.
Make-Ahead and Leftovers
While this dish is genuinely best fresh off the grill, you can prep ahead to save time. Make the chile mayonnaise up to a day in advance and keep it covered in the fridge, then grill the corn just before serving. If you end up with leftovers, store them in an airtight container in the refrigerator and enjoy within a couple of days. For a delicious second act, cut the kernels off the cob and fold them into a salad, quesadilla, or a quick batch of esquites.
Key Takeaways
Smoked Street Corn is wood-fired elote, grilled on a Traeger at 450°F for about 10 minutes until charred, then topped with chile mayo, cotija, and cilantro. Preheat the grill fully, turn the corn for even color, and don’t skimp on the cheese. For deeper smoke, start low and slow before cranking the heat to finish. Serve it hot alongside your favorite grilled mains, and watch it disappear. Fire up your pellet grill this weekend and give it a try your backyard elote game will never be the same.
Smoked Street Corn (Traeger Grilled Elote)
Ingredients
- 6 ears corn husked
- ¼ cup mayonnaise
- 1 tablespoon ancho or guajillo chile powder
- ½ cup chopped cilantro plus more for serving
- 1 lime zested and juiced
- Salt as needed
- ½ cup cotija cheese
- Oil as needed, for brushing the corn
Instructions
- When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. Brush the corn with oil and place on the grill, turning occasionally. While the corn is on the grill, mix the mayonnaise with the chile powder, cilantro, lime juice, and lime zest in a bowl. Season with salt. After about 10 minutes, the corn should be cooked through and slightly charred on the outside. Remove from the grill. Top the corn with the chile mayonnaise, then sprinkle on the cotija cheese and chopped cilantro. Enjoy.