Pulled Pork Elotes

Mexican street corn gets an upgrade with the addition of pulled pork and corn off the cob! This dish explodes with flavor, thanks to Dickey’s Pecan Blend Pellets, used when smoking the corn, and topped with Dickey’s Rib Rub. A spicy appetizer or side dish for any occasion.

  • Prep Time

    30 Minutes
  • Marinate Time

    30 Minute Soak
  • Cook Time

    30-60 Minutes
  • Serves

    4-5 People
  • Pellets

    Pecan Blend
  • Measurement
  • Ingredient
  • Note

Ingredients

  • 4-5 Each
  • Sweet Corn, In Husk
  • 1/4 Cup
  • Mayonnaise
  • 1/4 Cup
  • Crema Mexicana or Sour Cream
  • 1 Each
  • Small Lime, Juiced
  • 2-4 Tsp
  • Valentina Mexican Hot Sauce
  • 1/2 lb
  • Pulled Pork
  • 1/3 Cup
  • Cotija Cheese Crumbled or Grated Parmesan
  • Sprinkle
  • Cilantro, Fresh

Procedure

  1. Soak the corn in the husks in cold water for 30 minutes while you get your grill or smoker up to temperature.
  2. Preheat grill to 400°F or Smoker to 300°F using. If using a pellet grill or smoker, pecan pellets are preferred. Place the soaked corn on the grates and cook on the grill for 30 minutes turning every 8-10 minutes or Smoke for 60 minutes.
  3. Allow the corn to sit on a tray for 5-10 minutes to cool the husks slightly so the corn can be handled and shucked. While the corn is resting, combine the mayonnaise, crema or sour cream with the lime juice in a bowl with a whisk.
  4. Shuck the corn and remove any silk from the cob. Using a chef’s knife cut the kernels from the corn and place into a casserole dish.
  5. Portion the combined crema and mayonnaise over the entire top of the corn. Top the crema mixture with the hot sauce, add to your desired spice level. Portion the pulled pork over the top of the corn and crema.
  6. Sprinkle Dickey’s Rib Rub over the entire dish and garnish with crumbled Cotija cheese and fresh cilantro.

Recipe Categories: Appetizers, Featured, Grill, Meat/Protein, Pork, Sides, Smoke, Vegetables