The popular Mexican snack transformed into a satisfying dip for tortilla chips, garlic bread, or any bread
Mexican street corn, also known as elote, is a popular dish made from grilled corn on the cob, typically slathered with a mixture of mayonnaise, lime juice, chile powder, and topped with cotija cheese. It can also be served off the cob as esquites, making it easier to eat.
All the flavors of Mexican street corn but in dip form
This smoked corn elote dip recipe is a fun take on both dishes. The elote dip is served in corn husks, making it an even bigger hit at backyard barbecues.
The method is simple: Remove the husks, grill the corn with a slather of pesto mayo then sprinkle it with Traeger Prime Rib Rub. The cheese here is goat cheese (similar to cotija) and it gets melted in the empty corn husk on the grill, then mixed and topped with the grilled corn kernels, chopped scallions, garlic, red bell pepper, cilantro, basil, and lime juice.
Is it a traditional Mexican dis? No. But all the flavors are there and this elote dip is sure to be a hit at your next cookout.
Smoked Corn Elote Dip
Rate this RecipeIngredients
Method
- Fire up. Preheat a Traeger or other pellet smoker to 325°F. If using a grill, use a 2-zone cooking setup with wood for smoking.
- Prep. Carefully peel back the husks from all the ears of corn without tearing the husks. Snap off the ears at the base to remove the corn, keeping the husks intact. Discard all the silks. Mix the mayo and pesto in a small bowl and set aside.
- Cook. Place the corn on the smoker away from the heat and use a brush to cover the corn all over with a light coating of the pesto mayo. Sprinkle some Traeger Prime Rib Rub all over the corn. Smoke for 15 minutes.
- Prep again. Meanwhile, cut the goat cheese into six pieces, and place two pieces inside each of the empty husks. Cover all sides of the cheese with husk pieces, so it won't leak. Twist the top end of the corn and take one of the long pieces from the husk and tie it into a knot to seal the goat cheese inside. After the corn has been on the smoker for 15 minutes, add the goat cheese packets to the smoker.
- Prep and cook some more. While the corn and husks are bathing in smoke, dice the scallions, garlic, red Fresno peppers, cilantro, and basil. Combine them in a medium bowl with the lime juice to make a relish.After the corn and goat cheese packets have been on the smoker for another 20 minutes, rotate them 180°. Brush the with another light coating of the pesto mayo. Continue smoking until the corn kernels just start to wrinkle and the goat cheese is warm to the touch.Remove the corn and goat cheese packets to a cutting board. Carefully cut the kernels off the cobs, then mix the kernels into the relish. Open the corn husks on the top side to expose the warm goat cheese. Spoon the relish evenly over the goat cheese in all three husks, stirring gently to blend some of the relish into the cheese. Return the stuffed corn husks to the smoker and cook until heated through, another 10 to 15 minutes.
- Serve. Serve warm with tortilla chips or garlic bread.
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