Elote with Chorizo
Category
Sides
Vegetables
Cinco de Mayo
Servings
6
Prep Time
10 minutes
Cook Time
45 minutes
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.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 1 lb Chorizo Sausage
- 6 ears Corn on the Cob (in the husk)
- 1/2 cup Mayonnaise
- 1/4 Cup Cilantro, Chopped
- 1 Cup Cotija Cheese, shredded
- 1/2 Cup Sour Cream
Directions
- 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!