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    Home » Beef and Veal

    Beef Smokies (Elote-Style)

    Published: Jun 28, 2023 · Modified: Jul 11, 2023 by Zimmy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    Six crosshatched beef smokies in taco holders dressed with Elote-style corn ingredients.

    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

    Ingredients for elote-style beef smokies.
    • 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.

    Crosshatched beef smokies on a tray beside a flaming BBQ ready to be grilled.

    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.

    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.

    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.

    Four crosshatched beef smokies on skewers. When grilled they transform into delightful "corn-like" blossoms.

    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:

    • A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.
      Grimm’s Original Bavarian Smokie Tacos
    • A bbq with grilled spicy Italian sausages, a cast iron pan with vegetables and someone holding a sausage on a bun fully loaded.
      Grilled Grimm’s Spicy Italian Sausages
    • A close up image of a stack of smokies in a galvanized tray.
      Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots
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    Six crosshatched beef smokies in taco holders dressed with Elote-style corn ingredients.

    Beef Smokies (Elote-Style)

    Beef Smokies (Elote-Style) combines the smoky goodness of @grimmsfoods 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!
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Dinner, Game Day Snack, Lunch, Snack
    Cuisine Mexican-American
    Servings 6 People

    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!

    Video

    Keyword all beef smokies, beef smokies, crosshatch hot dogs, elote recipes, elote style
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Shanley Steuart

      June 29, 2023 at 12:13 pm

      just discovered elote and this looks like the perfect way to experiment some more!

      Reply
      • Zimmy

        June 29, 2023 at 5:28 pm

        Thanks Shanley!
        We love the flavours and it was a fun (& tasty) recipe to create!
        Have a great night!
        Elaine & James

        Reply

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