Grilled Street Corn (Elote) with Cotija and Cilantro


Recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.


No servings information available


  • 2 ears fresh summer corn
  • 2 oz. cotija cheese, crumbled
  • 2 sprigs cilantro leaves, picked
  • 1 teaspoon chili flake

Charred jalapeno vinaigrette
Makes ½ cup

  • 1 large egg yolk
  • 1 garlic clove, finely chopped
  • 1 jalapeno, charred, with skin, seeds and stem removed
  • 2 tablespoons sherry vinegar
  • ½ cup olive oil
  • ½ cup (packed) fresh dill leaves
  • ½ cup (packed) fennel fronds
  • Kosher salt, freshly ground pepper

Nutritional information

No nutrition information available


Turn your Woodcreek pellet grill to the ‘Sear’ setting.

  1. Grill corn on high heat until slightly charred.
  2. When evenly charred (about 6-7 minutes) remove from grill and drizzle with vinaigretee. Coat with cotija, chili flake and cilantro leaves. Serve with lime.