Mexican Street Corn Elotes with Smokin' Pecans

Mexican Street Corn with Smokin' Pecans

Texas just wouldn't be Texas without the influence of our Mexican neighbors, both in our communities and south of the boarder.  Mexican food is a staple of the Texan diet and Elotes is a delicious treat that isn't always easy to find, but once you do you will seek it out again and again.  Try making it yourself and you will be rewarded, with Smokin' Pecans added you'll love it even more.


5 ears corn, husked
For the spread:
¼ cup mayonnaise
2 tbs sour cream
2 cloves garlic
1 tsp sea salt
1 lime, juiced

For the Topping:
¼ cup cotija cheese, crumbled (feta or queso fresco can be substituted)
½ cups Smokin’ Killer Pecans, chopped
¼ cup cilantro, chopped


  1. Prepare the spread by combining everything in a bowl and whisking to combine.  Set aside.
  2. Poke a skewer halfway into the bottom of each corn cob.  If using wooden skewers, soak them in water for 30 minutes.
  3. Heat the grill to medium temperature.
  4. Place the corn over the heat, cover and let cook for 10-15 minutes, turning often until the kernals are spotted and turning slightly brown.
  5. Remove the corn cobs from the grill and transfer them to a baking tray. Spread the mayonnaise mixture all over the tops of the cobs.  Transfer to a serving dish and sprinkle the toppings on each cob.
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