This delicious Elote-style Smokie by James Synowicki @zimmysnook combines the smoky goodness of Sizzlin’ All Beef Smokies with the irresistible flavours of Mexican street corn. By slicing small crosshatch slits in the smokies before grilling, as they cook, they will begin to transform into delightful blossoms that resemble corn on the cob. Once cooked, top smokies with creamy mayo, tangy cheese, grilled corn, hot sauce, and a sprinkle of fresh cilantro. It’s the perfect grilled meal for Canada Day, summer gatherings, BBQ parties, or simply as a fun and delicious snack.
- 6 Sizzlin’ All Beef Smokies
- 4 cobs of corn
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 Grimm’s Flour Tortillas or smaller 5″ round Tortillas for less of a wrap
- 2 cups shredded lettuce
- ½ cup cotija cheese, crumbled
- 3-6 teaspoons mayonnaise (1/2 to 1 teaspoon per smokie)
- Hot sauce (choose your sauce and amount based on your heat tolerance and preference)
- 3 tablespoons cilantro, chopped
- Preheat your grill to medium-high.
- Crosshatch the Smokies
Carefully skewer one flat (or two round) metal skewers through the center of each of the smokies.
Using a sharp knife, make small diagonal slits, ¼” apart, down the entire smokie. (Careful not to slice all the way down to the skewer) Turn and slice diagonally across the first slit creating a crosshatch. These slits will allow the smokies to “blossom” and resemble corn as they cook.
- Grill the Corn
Brush the corn with olive oil then sprinkle with salt and pepper.
Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
- Grill the Smokies
Place the skewers directly over the grates or by leaning them over the direct coals.
Grill for 8-10 minutes, turning frequently until nicely charred and heated through.
The slits made in the smokies will open up as they cook, creating a corn-like appearance. Keep an eye on them to avoid burning.
Place the skewers on the indirect side of the grill and warm the tortillas for 2 minutes, turning once.
- Build the Tacos
Start by adding the shredded lettuce, a sprinkling of corn and cheese. Carefully remove the hot skewer from the smokie and place it down. Squeeze mayo and hot sauce overtop. Sprinkle with chopped cilantro and more corn and cheese if desired.
Note: Feel free to customize the toppings according to your preferences. You can also add a squeeze of lime juice or sprinkle some chili powder for an extra zing
Enjoy the Smokies Elote Style hot off the grill for the best flavours and textures!