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Created by: Pit Boss Kitchen

Elote with Chorizo

  • 6 Servings
  • 10 minutes Prep Time
  • 45 minutes Cook Time

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.

Ingredients

  • 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

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!

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