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Smoked Elote – Esquites

Quite possibly Home Chef’s favorite preparation of corn is elotes. Elotes are a popular late-night snack, and have quickly become a favorite all-day snack for us, too! Street vendors across Mexico and large cities in the U.S. all have their own take on elotes, but they all start with the same simple ingredients. Corn, mayonnaise or butter, chihuahua cheese, chili powder, cilantro, lime and salt are combined to make a wanting-seconds snack. This recipe comes from our friends over at Burn Pitt BBQ!



  • 2 (15.5 ounce) cans whole kernel corn, drained
  • 4 Tablespoons Mayonnaise
  • 4 Tablespoons grated Parmesan Cheese
  • 2 Teaspoons chili-lime seasoning
  • 2 Teaspoons Fire in the Hole Seasoning
  • 1 Lime




  • Heat corn in cast iron skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water
  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon parmesan cheese, and 1 to 2 teaspoon each of chili-lime seasoning and Fire in the Hole to each cup. Squeeze lime juice on top.





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