Wood-Fired Smoked Mexican Street Corn (Elote) with Lime-Chipotle Crema
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 50 min
Sweet summer bi-color corn on the cob basted with garlic-cilantro butter, smoked and charred at 375°F (190°C) until tender at 185°F (85°C), then slathered in tangy lime-chipotle crema, crumbly Cotija cheese, and Tajín.
Ingredients (11)
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Helpful tools for making Wood-Fired Smoked Mexican Street Corn (Elote) with Lime-Chipotle Crema:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Shuck the corn completely before placing it on the Traeger; leaving the husks on blocks wood smoke from reaching the kernels and just steams the corn.
- ✓Pro Tip 2: Want a clean-hands version for a party? Slice the smoked kernels off the cob into a cast-iron skillet and toss with the crema, Cotija, and cilantro for instant 'Esquites' (Mexican street corn salad).
- ✓Pro Tip 3: Clinical Nutrition Note: Sweet yellow corn is rich in lutein and zeaxanthin—carotenoid antioxidants that protect macular eye health and become 50% more bioavailable when cooked with butter.
🧊 Storage, Freezing & Safe Reheating
Slice leftover corn off the cob and store in an airtight glass container in the refrigerator for up to 4 days. Reheat in a hot dry skillet for 3 minutes.
Frequently Asked Questions
What can I use if my grocery store doesn't carry Cotija cheese?
Finely crumbled feta cheese or grated Parmesan cheese are the closest accessible substitutes in US supermarkets, offering the same salty, crumbly texture.
Can I smoke corn at 225°F if my smoker is already running low and slow?
Yes! Brush the shucked corn with garlic butter and smoke at 225°F (107°C) for 60 to 75 minutes until the kernels are tender and glossy.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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