Smoked Corn Elote Dip

Mexican street corn, called elote, is a popular snack. This simple corn elote dip recipe takes all those flavors and delivers them in the form of a dip. Served in a corn husk!

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 6

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican, Tex Mex

Difficulty: Easy

Ingredients

3 large ears fresh corn on the cob in the husk
2 tablespoons mayonnaise
2 tablespoons basil pesto
Traeger Prime Rib Rub
12 ounces soft goat cheese
4 scallions diced
5 garlic cloves minced
2 red fresno peppers
1 1/2 tablespoons chopped cilantro
1 1/2 tablespoons chopped basil
1 fresh lime juiced

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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.

Notes

About the goat cheese. Cotija cheese is traditional with Mexican street corn, but it doesn't melt well. Here you want a soft (not aged) goat cheese that will melt easily on the smoker.