Beef Smokies (Elote-Style) combines the smoky goodness of Grimm’s Fine Food Sizzlin’ All Beef Smokies with the irresistible flavours of Mexican street corn.
By slicing small crosshatch slits in the smokies before grilling, as they cook, they will begin to transform into delightful blossoms that resemble corn on the cob. Once cooked, these smokies are topped with creamy mayo, tangy cheese, grilled corn, hot sauce, and a sprinkle of fresh cilantro.
Warm Street Tortillas and shredded lettuce are completely optional, but HIGHLY recommended!
The recipe is perfect for Canada Day, summer gatherings, BBQ parties, or simply as a fun and delicious snack.
Recipe created in partnership with Grimm’s Fine Foods. Opinions in this post are my own.
Made with Beef as the first ingredient with no fillers or artificial flavours, Grimm’s All Beef Sizzlin’ Smokie has 11g of protein with zero sugar added per smokie. It is naturally smoked, plus gluten, lactose and soy-free. It is a flavour experience you will definitely want on your grill this summer!
Ingredients
- Grimm’s Fine Foods Sizzlin’ All Beef Smokies
- Corn
- Olive oil
- Salt and pepper
- Flour tortillas
- Lettuce
- Cotija cheese
- Mayonnaise
- Hot sauce
- Cilantro
See recipe card for quantities.
Watch how these Beef Smokies (Elote-Style) were made here.
Instructions
Preheat your grill to medium-high.
Crosshatch the Smokies
Carefully skewer one flat (or two round) metal skewers through the center of each of the smokies.
Using a sharp knife, make small diagonal slits, ¼” apart, down the entire smokie. (Careful not to slice all the way down to the skewer) Turn and slice diagonally across the first slit creating a crosshatch. These slits will allow the smokies to “blossom” and resemble corn as they cook.
Grill the Corn
Brush the corn with olive oil then sprinkle with salt and pepper.
Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
Grill the Smokies
Place the skewers directly over the grates or by leaning them over the direct coals.
Grill for 8-10 minutes, turning frequently until nicely charred and heated through.
The slits made in the smokies will open up as they cook, creating a corn-like appearance. Keep an eye on them to avoid burning.
Place the skewers on the indirect side of the grill and warm the tortillas for 2 minutes, turning once.
Serve
Start by adding the shredded lettuce, a sprinkling of corn and cheese. Carefully remove the hot skewer from the smokie and place it down. Squeeze mayo and hot sauce overtop. Sprinkle with chopped cilantro and more corn and cheese if desired.
Enjoy the Smokies Elote-Style hot off the grill for the best flavours and textures!
Variations
Feel free to customize the toppings according to your preferences. You can also add a squeeze of lime juice or sprinkle some chili powder for an extra zing.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Related
Looking for other recipes like this? Try these:
Beef Smokies (Elote-Style)
Ingredients
- 6 Grimm’s Fine Foods Sizzlin’ All Beef Smokies
- 4 cobs of corn
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 flour tortillas 5” rounds
- 2 cups shredded lettuce
- ½ cup cotija cheese crumbled
- 3-6 teaspoons mayonnaise ½ to 1 teaspoon per smokie
- Hot sauce choose your sauce and amount based on your heat tolerance and preference
- 3 tablespoons cilantro chopped
Instructions
- Preheat your grill to medium-high.
Crosshatch the Smokies
- Carefully skewer one flat (or two round) metal skewers through the center of each of the smokies.
- Using a sharp knife, make small diagonal slits, ¼” apart, down the entire smokie. (Careful not to slice all the way down to the skewer) Turn and slice diagonally across the first slit creating a crosshatch. These slits will allow the smokies to “blossom” and resemble corn as they cook.
Grill the Corn
- Brush the corn with olive oil then sprinkle with salt and pepper.
- Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
- When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
Grill the Smokies
- Place the skewers directly over the grates or by leaning them over the direct coals.
- Grill for 8-10 minutes, turning frequently until nicely charred and heated through.
- The slits made in the smokies will open up as they cook, creating a corn-like appearance. Keep an eye on them to avoid burning.
- Place the skewers on the indirect side of the grill and warm the tortillas for 2 minutes, turning once.
Serve
- Start by adding the shredded lettuce, a sprinkling of corn and cheese. Carefully remove the hot skewer from the smokie and place it down. Squeeze mayo and hot sauce overtop. Sprinkle with chopped cilantro and more corn and cheese if desired.
- Note: Feel free to customize the toppings according to your preferences. You can also add a squeeze of lime juice or sprinkle some chili powder for an extra zing.
- Enjoy the Smokies Elote Style hot off the grill for the best flavours and textures!
just discovered elote and this looks like the perfect way to experiment some more!
Thanks Shanley!
We love the flavours and it was a fun (& tasty) recipe to create!
Have a great night!
Elaine & James