Smoked Street Corn Recipe

Make the aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, grated garlic, 2 tsp lime juice, 1.5 tbsp Cholula, 1/4 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust heat or lime as desired. Chill in refrigerator while preparing corn (at least 15 minutes).

Preheat your grill to medium-high (about 400°F / 200°C). If using a charcoal grill, bank coals to one side for indirect heat. If you have a smoker or pellet grill, set to 225–275°F for a stronger smoke flavor and add 1/2 cup soaked (or dry, per manufacturer) wood chips to the smoker box.

Husk the corn and remove silks. Rub each ear lightly with 2 tsp olive oil, then sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper evenly. This helps seasoning adhere and promotes browning.

If you want extra smokiness, for a kettle/charcoal grill place wood chips over coals or in a smoker box. For a gas grill, put soaked wood chips in a foil packet with holes and place over direct heat.

Place seasoned ears directly on the grill grates over medium-high heat. For a grilled-with-smoke texture: sear for 2–3 minutes per side to get char marks, then move to indirect heat (or lower smoker temp) and close lid for an additional 8–10 minutes, turning occasionally, until kernels are tender and lightly charred overall. Total cook time ~12–16 minutes for grilled method, or 20–30 minutes if using low-and-slow smoking at 225–275°F.

If using a smoker set to low temp, cook until internal temperature is about 190°F and the kernels are tender and slightly shrunken, typically 20–30 minutes depending on smoker and ear size.

Remove corn from grill and let rest 1–2 minutes. While still warm, brush each ear with 1/2 tablespoon of the room-temperature butter (reserve remaining butter for extra service).

Using a spoon or small spatula, evenly spread about 1 heaping tablespoon of the chilled spicy aioli over each ear of corn (approximately 1 tbsp per ear).

Sprinkle each coated ear with about 1/2 oz (≈1 tbsp) crumbled cotija cheese. Lightly dust with 1/4 tsp smoked paprika total over all ears if using.

Drizzle about 1/2 tsp Cholula over each ear (roughly 3 tbsp total across 6 ears) for an extra kick, or serve Cholula at the table for guests to add to taste.

Garnish with a generous pinch of chopped cilantro on each ear and serve immediately with lime wedges for squeezing over the top.