Classic Mexican-Style Street Corn gets a hearty twist with these mouthwatering Chorizo Elotes. Sweet corn is grilled then rolled in a creamy and tangy sauce, topped with Cotija cheese and a helping of spicy chorizo sausage. The perfect easy summer meal or appetizer
1 lb Chorizo Sausage
6 ears Corn on the Cob (in the husk)
1/2 cup Mayonnaise
1/4 Cup Sweet Heat Rub
1/4 Cup Cilantro, Chopped
1 Cup Cotija Cheese, shredded
1/2 Cup Sour Cream
Fire up your Pit Boss Grill pellet grill and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
Leaving the corn in the husks, place them on the upper rack and close the lid.
Allow to cook for 25-35 minutes or until corn is tender.
While the corn is roasting, cook off the chorizo in a sauté pan.
Combine the sour cream and mayo. Season with Sweet Heat Rub.
Once the corn is tender, pull back the husk.
Open the sear slide and mark off the corn.
Sprinkle with more Sweet Heat Rub if desired.
Spread the corn with the mayo mixture and sprinkle with cotija cheese.
Spread the chorizo and cilantro over top and enjoy!
WOOD PELLET RECOMMENDATION
Pit Boss Mesquite Blend Hardwood Pellets.