Summer time side dishes for ya!
Elotè with Chorizo
🔥 Ingredients:
1 lb Chorizo Sausage
6 ears Corn on the Cob (in the husk)
1/2 cup Mayonnaise
1/4 Cup Caribeque Honey Heat Rub
1/4 Cup Cilantro, Chopped
1 Cup Cotija Cheese, shredded
1/2 Cup Sour Cream
🔥 Directions:
Fire up your Grill pellet grill and with the lid open.
If using a gas or charcoal grill, set it up for medium-high heat.
Leaving the corn in the husks, place them on the upper rack and close the lid.
Allow to cook for 25-35 minutes or until corn is tender.
While the corn is roasting, cook off the chorizo in a sauté pan.
Combine the sour cream and mayo. Season with Caribeque Honey Heat Rub.
Once the corn is tender, pull back the husk.
Open the sear slide and mark off the corn.
Sprinkle with more Honey Heat Rub if desired.
Spread the corn with the mayo mixture and sprinkle with cotija cheese.
Spread the chorizo and cilantro over top and enjoy!