Smoked Elotè Mexican Street Corn on the Pitboss Wood Pellet Grill 700fb

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor while being more accessible.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Shuck the corn and soak it in water for a minimum of 30 minutes while the grill heats up.

Prepare a sheet pan, paper towels, and a basting brush.

Remove the corn from the water, shake off excess water, and dry with paper towels.

Place the dried corn on the sheet pan.

Dip the basting brush in olive oil and baste the corn with oil.

Sprinkle sea salt and fresh cracked pepper on the corn.

Preheat the grill to 225°F and prepare it with apple blend pellets.

Place the corn on the grill and close the lid, cooking for 1.5 hours.

After 45 minutes, turn the corn a half turn for even cooking.

After 1.5 hours, check the corn for doneness; the kernels should be soft.

Remove the corn from the grill and take it inside to assemble.

Spread mayonnaise on the corn and roll it in grated feta cheese.

Dust the corn with chili powder and sprinkle cayenne pepper for heat.

Finish with a lime wedge on each ear of corn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens