Smoked Mexican Street Corn

Smoked Mexican Street Corn

 If you're looking to add a bold, smoky twist to your backyard BBQ, this Smoked Mexican Street Corn is a must! Charred to perfection and bursting with flavor thanks to Whiskey Bent’s Ancho Americana rub, this recipe is an easy crowd-pleaser that'll keep everyone coming back for more.

Ingredients:

• 6 ears of corn, husked (leave husks attached at the base)
• 1/4 cup mayo
• 1 tbsp Whiskey Bent Ancho Americana rub
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1/2 cup Queso Fresco cheese

Directions:

1. Preheat smoker or grill to 450°F.
2. Spray each ear of corn with duck fat spray or brush lightly with oil.
3. Place corn directly on the grill and cook for 10 minutes, turning occasionally to get a nice char on all sides.
4. While the corn cooks, mix mayo, Ancho Americana rub, cilantro, and lime juice in a bowl.
5. Once corn is off the grill, spread the mixture generously over each ear.
6. Finish by sprinkling crumbled cotija cheese over the top.

This smoky take on a street food classic is the perfect summer side dish or party snack—quick, delicious, and packed with flavor!