BBQ Elote That Stole the Cinco de Mayo Show
There’s something about grilled corn that just feels like summer—and during Cinco de Mayo, it’s an absolute must. I grew up eating elote from roadside stands where every cob was slathered in mayo, rolled in cotija, and blasted with chili and lime. This version brings it to the smoker and adds a bold Revolution Barbecue twist. We hit it with our I'm Your Huckleberry Cowboy Rub—a blend of salt, chili, cane sugar, paprika, cumin, coffee, and just the right amount of heat. What you get is a smoky, sweet, tangy street corn with a bold crust of flavor that turns this side into the main event.
BBQ Elote (Mexican Street Corn) with I’m Your Huckleberry Cowboy Rub
4
10 minutes
20 minutes
American
Main Dish
This BBQ Elote is our take on a Mexican street food classic, done the Revolution Barbecue way. Smoky grilled corn is coated in a creamy, tangy spread, then hit with a bold dusting of our I’m Your Huckleberry Cowboy Rub, adding layers of heat, sweetness, and a hint of coffee richness that plays beautifully against the charred kernels. Cotija cheese gives it that salty finish, while lime brightens every bite. Whether it’s a side dish or the star of the plate, this elote holds its own next to brisket, pulled pork, or a cold margarita. It's the flavor of summer, fired up.
Ingredients
- 4 ears of fresh corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon kosher salt
- 1/3 cup crumbled cotija cheese
- 1 tablespoon Revolution Barbecue I’m Your Huckleberry Cowboy Rub
- 1 tablespoon chopped cilantro (optional garnish)
- Lime wedges, for serving
- Neutral oil (like avocado or canola), for brushing
Directions
- Prepare the smoker or grill: Preheat your smoker or grill to medium-high heat (about 400°F) using direct heat. If using a smoker, add a chunk of fruitwood like cherry or apple for a mild, sweet smoke.
- Grill the corn: Lightly brush the corn with oil and place directly on the grill grates. Cook for about 15–20 minutes, turning occasionally, until the kernels are charred in spots and tender.
- Make the spread: While the corn cooks, whisk together the mayo, sour cream, lime juice, and kosher salt in a small bowl.
- Season the corn: Once the corn is off the grill, immediately slather each ear with the mayo mixture. Generously sprinkle with I'm Your Huckleberry Cowboy Rub and roll in crumbled cotija. Garnish with cilantro if using.
- Serve: Serve with lime wedges on the side and watch them disappear before you get back to your chair.
