Pulled Pork Elotes
Ever wonder how to make a Mexican street corn topped with pulled pork? Well now you can. Just follow our Pulled Pork Elote recipe to leave your guests speechless and wanting more. This delicious appetizer puts a savory twist on your classic sweet roasted corn topped with crema, cojita cheese, and hot sauce. Would you expect anything else from our Southern style recipes? You can enjoy this dish as an appetizer, side dish, or even the main entrée if you’d like! There really is no limits when it comes to our recipes because once you take a bite, you’d wish you had made more. The same goes for your classic Mexican street corn off the cob. It’s Mexican comfort food that’s filled with a blend of fresh and light flavors that allow you to keep digging in any time of the day. If you’re not careful, you could easily devour the entire dish. That’s the beauty of our pulled pork. With a Mexican-style makeover, the traditional American pulled pork appetizer is easily transformed into this tasty Latin masterpiece with some heat.
All you need to make this elote appetizer is sweet corn on the husk, mayonnaise, crema/sour cream, lime juice, pulled pork, cojita cheese or parmesan cheese, Dickey’s Rib Rub, and fresh cilantro. Thanks to Dickey’s Pecan Blend Pellets when smoking the corn, your elote will be infused with savory sweetness that will be intensified with our rib rub. When you go in for that first bite, get ready for an exploding mouthful of flavor. Who would of thought that shucking the corn and cutting off the kernels would make eating corn so much easier? Oh that’s right, we did. Take something as simple as corn and pulled pork and turn it into a zesty & spicy dish for all to enjoy.
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4-5 Sweet Corn in the Husk
1/4 Cup Mayonaisse
1/4 Cup Crema Mexicana or Sour Cream
1 Small Lime, Juiced
2-4 Tsp Valentina Mexican Hot Sauce
1/2 Lb Pulled Pork
1/3 Cup Crumbled Cotija Cheese or Grated Parmesan
1 Tsp Dickey's Rib Rub
Sprinkle Fresh Chopped Cilantro
Soak the corn in the husks in cold water for 30 minutes while you get your grill or smoker up to temperature.
Preheat grill to 400°F or Smoker to 300°F using. If using a pellet grill or smoker, pecan pellets are preferred. Place the soaked corn on the grates and cook on the grill for 30 minutes turning every 8-10 minutes or Smoke for 60 minutes.
Allow the corn to sit on a tray for 5-10 minutes to cool the husks slightly so the corn can be handled and shucked. While the corn is resting, combine the mayonnaise, crema or sour cream with the lime juice in a bowl with a whisk.
Shuck the corn and remove any silk from the cob. Using a chef’s knife cut the kernels from the corn and place into a casserole dish.
Portion the combined crema and mayonnaise over the entire top of the corn. Top the crema mixture with the hot sauce, add to your desired spice level. Portion the pulled pork over the top of the corn and crema.
Sprinkle Dickey’s Rib Rub over the entire dish and garnish with crumbled Cotija cheese and fresh cilantro.