Smoked Street Corn (Traeger Grilled Elote)
Smoked Street Corn is wood-fired Mexican elote grilled on a Traeger, topped with a creamy chile-lime mayonnaise, salty cotija cheese, and fresh cilantro.
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.
Notes
Recommended pellets: Mesquite, for a bold, classic barbecue flavor; hickory or a fruitwood like apple also work well. Don't skimp on the cotija cheese — it's the signature finishing touch. For a deeper smoke flavor, start the corn at 225°F for 20 to 30 minutes, then increase to 450°F to finish with the char. Ancho and guajillo chile powders are mild and fruity rather than spicy. Make the chile mayonnaise up to a day ahead and refrigerate. Store leftovers in an airtight container in the fridge for a couple of days; cut leftover kernels off the cob for salads, quesadillas, or esquites.