Give your summer cookout a bold twist with this smoked elote! Sweet corn takes a smoky bath in the smoker before being brushed with zesty, seasoned butter and finished on the grill for a perfect char.
Topped with crumbled cotija, fresh cilantro and lime zest, this street corn-inspired side is bursting with Southwest flavor and guaranteed to steal the show.
This recipe can be used as a solo dish, in addition to salads/tacos, transformed into a dip, and more!
Tequila Lime Smoked Elote Recipe (Mexican Street Corn)
Give your summer cookout a bold twist with this smoked elote! Sweet corn takes a smoky bath in the smoker before being brushed with zesty, seasoned butter and finished on the grill for a perfect char.
Soak 8 ears of corn in water for at least 1 hour, leaving the husk on.
Preheat your smoker to 225°F.
Smoke corn in husks for 1 hour.
In a small saucepan or skillet add 1 stick butter, lime juice, tequila and Hi-West Tequila Lime BBQ Rub. Stir to combine and keep warm.
Remove husks from corn by folding them back for presentation or removing completely and cutting into halves to multiply serving size.
Place on the grill, brush with your melted butter mixture and an extra sprinkle of Hi-West Tequila Lime BBQ Rub. Grill at 325°F for 25-30 minutes, rotating to char evenly.
Remove from the grill and serve with a generous amount of cilantro, lime zest and extra cotija cheese.
Recipe Note
🔥 Pro Tips for Next-Level Smoked Elote
✅ Soak the Husks Thoroughly: A full hour soak prevents the husks from burning and adds moisture during the smoking process, helping steam the corn inside.
✅ Use Fresh, In-Season Corn: The sweeter the corn, the better the contrast with the smoky, savory toppings.
✅ Double the Butter Batch: Make extra Carne Asada butter—it’s great drizzled over grilled veggies, steak, or even tossed with roasted potatoes.
✅ Get Creative with Toppings: Add crushed tortilla chips, diced jalapeños, or a dash of hot sauce for extra crunch and heat.
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