Smoked Elotè Mexican Street Corn on the Pitboss Wood Pellet Grill 700fb

Smoked Elotè Mexican Street Corn
Prep:
6 ears of corn
Olive oil
Sea salt
Cracked black pepper
Feta cheese, shredded
1 lime, cut into wedges
Mayonnaise
Chili powder
Cayenne pepper
Peel off all the corn husks and silks and let them soak in cold water for 30min
Dry corn with paper towel and baste with olive oil and add salt and pepper
Cooking:
Pit Boss Apple Blend pellets
Preheat to 225-250°F
Place corn on grates
Cook for 45min and turn them 180°
Cook for an additional 45min for a total cooking time of 1.5 hours
Spread on the mayo, roll in the feta cheese, top it with chili powder, cayenne pepper and lime.
Serve and enjoy!!
Feel free to check out my Instagram: foodaddct
Thanks for watching and happy grillin'!

[@rbrown2895]

Thanks for the video! The corn looks great. Down here in South Carolina we can buy the cotija cheese and there is a spice mix called Tajin which is made for the street corn. It is about all you need as far as spices go. It even has the lime taste. 👍😎👍

[@grillinwithv4028]

I knew about the tajin and cotija, unfortunately I couldnt access any where I was living, but now I can! Thanks for the tips!

[@GrillandSmokeBBQ]

Great looking corn. This is your best video so far. Glad to see you are improving with each video! Keep the smoke rolling!

[@anthonyhall2854]

Get the chimney and plug those 5 back holes and your temps will hold better.
Try to keep the pit boss in the shade when cooking will help with temps as well.
Corn looked awesome!
Competition blend and hickory blend are the BOMB to smoke with.
If u start to tackle a brisket or pork shoulder/pork butt, your going need a hopper extension. Make your life easier.
Really like your video's! Great work!

[@grillinwithv4028]

Thanks for the tips! Honestly, since getting the control panel and the new temp probe, I've been pretty happy with the way the temp is dialing in. Maybe in the future if I really want to change the look of it. Or maybe when this one gives out, I will buy a different model that has the stack built in? 😉
As for the hopper, I don't cook big enough roasts to need a hopper extension, plus I keep an eye on that stuff constantly, that I don't mind topping up the pellets after 6 hours or so.
At the beginning, I used the Comp Blend exclusively and then tried out the apple and hickory. I tried all three with the corn and tbh, apple was my favourite for veggies. Im gonna do a pork butt this Saturday. I used the comp blend last time, looking forward to the hickory this time.