progress_activity

Grill Now, Pay Later with 0% APR*

Store Locator
•Support
•Login
Recteq Logo
Pellet grill basics
The recteq Difference
Choosing the right grill
recteq app
recteq press
recteq Academy
Ray's Club
Shop All Grills
Classic
High Heat
Specialty
All Accessories
Grill Add-Ons
Utensils
Disposable Supplies
Grilling Essentials
Cleaning & Storage
Speciality Bundles
All Rubs & Sauces
Rubs
Sauces
Honeys
Glazes
Injections
Bundles
Pellets
Coolers
Merch
Grill Parts
Gift Cards
Shop All
All Recipes
Apps & sides
dips
beef
pork
poultry
lamb
seafood
vegetables
sandwiches
baked goods
dessert
Recteq LogoRecteq Grab Life By the horns

© 2025 recteq

  • Privacy Policy
  • About Our Ads
  • Terms & Conditions
  • Accessibility Policy
  • Do Not Share My Data

ABOUT US

  • Reviews
  • Social Feed
  • recteq App
  • What is a Pellet Grill?
  • recteq Difference
  • recteq Press Hub
  • Store Locator
  • Read Our Blogs

SUPPORT

  • Contact Us
  • Shipping & Returns
  • Wifi Setup | iOS
  • Wifi Setup | Android
  • FAQ

Get Help

  • chat
  • mail

    Email

    Support@recteq.com

  • headset_mic

    (706)-922-0890

    Mon - Fri 9am - 7pm ET | Sat 9am - 3pm ET

  • edit_square

    Submit a Ticket

    24/7

Get Social

© 2025 recteq

  • Privacy Policy
  • About Our Ads
  • Terms & Conditions
  • Accessibility Policy
  • Do Not Share My Data
  • recipesarrow_forward_ios
  • vegetablesarrow_forward_ios
  • grilled elote corn on the cob
printshare

Difficulty: Beginner

Vegetables

Grilled Elote Corn on the Cob

Greg

schedule

Prep Time: 5 min

outdoor_grill

Cook Time: 20 min

Difficulty: Beginner

Instructions

  • Step 1: Preheat recteq to 500°F.
  • Step 2: Toss the shucked corn in the olive oil and seasoned liberally with the Chef Greg's 4 Letter Rub and Chef John's Soul Powder.
  • Step 3: Add the corn to the recteq and grill for 15-20 minutes until golden brown, flipping occasionally.
  • Step 4: Remove the corn from the grill then roll in the crema (or you can mix mayonnaise & sour cream 50/50).
  • Step 5: Arrange the corn on a platter then garnish with fresh lime juice, chopped cilantro, crumbled queso fresco, and chili powder.
Ingredients

Serving Sizes

Ingredients

  • 4 Ears of Corn
  • 1 tablespoon(s) Olive Oil
  • 2 tablespoon(s) Chef Greg's 4 Letter Rub
  • 1 tablespoon(s) Chef John's Soul Powder Rub
  • 2 Limes
  • 1/2 cup(s) Crema
  • 1/4 cup(s) Cilantro, chopped fine
  • 1/2 cup(s) Queso Fresco Cheese, grated
  • 1 teaspoon(s) Chili Powder

Tools Needed

  • Ultimate Blend Pellets
  • Step 1: Preheat recteq to 500°F.
  • Step 2: Toss the shucked corn in the olive oil and seasoned liberally with the Chef Greg's 4 Letter Rub and Chef John's Soul Powder.
  • Step 3: Add the corn to the recteq and grill for 15-20 minutes until golden brown, flipping occasionally.
  • Step 4: Remove the corn from the grill then roll in the crema (or you can mix mayonnaise & sour cream 50/50).
  • Step 5: Arrange the corn on a platter then garnish with fresh lime juice, chopped cilantro, crumbled queso fresco, and chili powder.

Chef Pairings

This is a great side for taco Tuesday or your backyard BBQ!