Take a walk through the streets of Mexico, pick your city, and you will often smell the aroma of corn grilling over an open flame. It’s a popular snack, grilled on location by street vendors, maybe due to the fact that it has its own built-in handle, maybe because it tastes delicious. Traeger’s ode to Mexican street corn features lime crema and smoked salt, giving it a depth of robust flavor and a drizzle of tangy freshness. We chose pecan hardwood to impart a nutty, slightly sweet aroma to compliment the corn’s natural sweetness.
GRILLED MEXICAN STREET CORN
DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 24 hrs. (Smoke) + 15-20 mins. (Grill)
RECOMMENDED PELLETS: Pecan, Oak
SERVES: 12
INGREDIENTS
12 ears of fresh Sweet Corn
1/8 tsp. Sea Salt (smoked)
1/2 bunch fresh Cilantro, chopped
Hemp Seeds, to garnish
Chili Powder, to taste
Crema:
½ cup Mexican Sour Cream
½ tsp. finely grated Lime Zest
2 tsp. Lime Juice
METHOD
- A day before you need to make the Mexican Street Corn, smoke your salt.
- Start yout Traeger on Smoke with the lid open until the fire is established (4-5 minutes).
- Start with as much sea salt as you would like to smoke. Spread it out on a baking sheet and smoke on your Traeger for 24 hours, stirring the salt every 8 hours. Once done, let cool and store in the container of your choice.
- Start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
- Prepare Crema by combining finely grated lime zest and lime juice with the Mexican sour cream.
- Grill corn over until cooked through and slightly charred.
- Place grilled corn on a platter, drizzle with crema and sprinkle generously with cilantro, hemp seeds, chili powder, and smoked salt. Enjoy!
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