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.
