Smoked Street Corn

Smoked Street Corn

What is Smoked Street Corn?

“Mexican Street Corn” is a popular South American treat. Also known as “elote” or “corn cob”, this simple street food packs some serious flavor!

Typically seared on a grill and smothered with a layer of mayonnaise, fresh squeezed lime juice and topped with chili powder. This treat is a serious crowd favorite, and could not possibly get any better, right!?

Why Smoked Street Corn?

I wanted to find a way to introduce low and slow smoke flavor to see how that elevated the dish. I have to say, it really adds an additional dimension that I was not expecting.

While you are still able to make street corn over a grill or baked in an oven. Adding smoke brings this dish to a whole new level!

The smoke plays perfectly with the sweet and spicy corn. The complex latin spices. And savory mayonnaise spread.

The Maillard Reaction

What is the Maillard Reaction?

The Maillard reaction (also known as the “browning process“) is a chemical reaction between protein and sugars that gives charred food its distinctive flavor. Heat is used to create new and complex flavors, similar to the process of caramelizing an onion.

The Maillard reaction occurs at temperatures above 275 degrees Fahrenheit. Which is why we sear a steak over high heat. As opposed to boiling in a pot of water.

Because the boiling point of water is only 212 degrees, the Maillard reaction would not occur.

When to use the Maillard Reaction?

Good News! The Maillard Reaction occurs pretty much everywhere in cooking. It gives…

• Steak its tasty, perfectly browned crust.
• Provides the rich, robust flavor found in roasted coffee beans.
• Turns bread the color brown when toasted.

We use the Maillard Reaction in this recipe by cooking the Street Corn low and slow in the smoker. This allows time for the corn to soak up as much smoke flavor as needed, and gives the corn a beautiful golden hue.

How to Make Smoked Street Corn

Preparing for the Cook

Cooking Method:

For this recipe, a smoker or pellet grill works best. But you can also use a standard oven or even an Air Fryer!

This is a relatively low fuss cook, so the more hands off the better! I love using my Z Grills pellet grill for this recipe, as it offers the most stress free cook while still providing that great smoke taste!

Season for Taste:

The seasonings are what make this dish so delicious! So, try to use the freshest seasonings possible.

The smoked paprika, chili powder and parsley provide great taste as well as provide a vibrant color to the dish. While the garlic powder and cumin add a unique “umami” or savoriness.

Use a Shallow Baking Dish:

The name of the game here is surface area. The more surface area the corn is exposed to, the deeper smoke flavor will be added to this dish.

The increased surface area will also help to cook the cook more evenly, so you are not left with an under-cooked middle layer.

How to Cook:

1. Start by draining the liquid from three 16 ounce cans of sweet corn.
2. Then, pour corn into a large mixing bowl.
3. Mix in 1/3 cup of mayonnaise.
4. One diced jalapeno, with the seeds removed.
5. Fold in 1/3 cup of shredded cheddar cheese.
6. Squeeze in the juice from one lime.
7. Then, mix in the following spices: 1 tsp of smoked paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp parsley. 1 tsp Montreal Steak Seasoning, and 1/2 tsp of chili powder.
8. Mix thoroughly and add to a shallow baking dish.
9. Sprinkle 1/4 cup of Cotija cheese over the top.
10. Then, add to a 250 degree smoker (or oven) and cook for 45 minutes.
11. Finally, remove and allow to cool for 5-10 minutes before serving.

What to Serve with Smoked Street Corn

Smoked Street Corn is the perfect side for that backyard bbq. It is easy to prep and you can throw it on the grill or smoker with very little attention required.

I love pairing the sweet and complex smokiness of the Smoked Street Corn with some Smoked Chicken Thighs. It also goes perfectly with a sweet helping of some Pulled Pork Butt.