This Kitchen Staple Makes Grilled Corn Taste Like Magic (It’s Not Butter)

Summer is the time for sweet corn. (And tomatoes. And zucchini. And eggplant. And watermelon. And berries. And—okay, you get it. There’s a lot to love about summer’s ridiculous, delicious abundance.) With so much peak produce, it’s easy to fall back on familiar prep routines for summer vegetables like corn: raw in salads, quickly sautéed, maybe a fast boil and butter. But sometimes, the best way to appreciate summer’s bounty is to shake things up and see where a little smoke can take you.

Fresh corn is already sweet, juicy, and borderline perfect, but my hands-down favorite way to eat it is smoked on a grill until deeply savory and charred around the edges. I’ll throw just about anything over hot coals: peaches for a salad, cornbread, tofu, juicy burgers, fudgy brownies. (I confess: I own three different grills and smokers, and I’ve been known to fire up all of them simultaneously like some kind of backyard pitmaster Hydra, with each of my heads watching over a different grill.) But even with all that going on, smoked corn remains one of my absolute favorites—because it’s easy, quick, ridiculously flavorful, and rooted in some very fun food science.

This Isn’t Elote, But It Knows What Elote Is

At first glance, this smoky grilled corn might remind you of elote—that glorious, messy, mayo-slathered Mexican street corn. But while this recipe borrows some of elote’s best flavors—the creamy mayo base, lime juice, chile heat—instead of Cotija and Cotija’s usual crew (garlic and crema), this corn is chasing pure smoke flavor like it’s on a mission.

And to really get that flavor to cling to the corn, you have to start thinking like a smoke scientist.

Why Mayonnaise Is the Secret to Smokier, Juicier Corn

Let’s nerd out for a second. Smoke doesn’t just stick to food because it wants to. It’s not romantic. It’s chemical. The compounds in wood smoke are both lipophilic (they love fat) and hydrophilic (they love moisture). That means that smoke clings best to foods that are moist and/or fatty. Dry surfaces? They repel all that beautiful smoky goodness.

So what’s the solution? Slather your corn in something that’s both rich and moist before it ever hits the grill. Enter: mayonnaise. The fatty emulsion helps hold moisture in, protects the kernels, and gives smoke particles a cozy, flavorful place to settle. And when you spike it with lime juice, chile powder, a little sugar, and black pepper? That mayo isn’t just functional—it’s delicious.

The Best Way to Apply Mayonnaise to Smoked Corn

This recipe isn’t just about throwing mayo on corn and hoping for the best—there’s technique here. The two-stage slather is what takes your corn from good to unforgettable. Here’s how it works:

1. Slather before grilling: The first coating of seasoned mayonnaise goes on before the corn hits the grill. The mayonnaise acts as a moisture-locking shield that keeps the corn tender, while, as described above, the fat helps attract and absorb smoky compounds from the grill. It’s like a primer for smoke flavor, plus it starts layering in spice, acidity, and richness right from the get-go.
2. Slather after grilling: Once the corn is fully cooked—tender inside, with a few blistered, golden-brown spots outside—it gets a second, generous brush of the mayo mixture. This final coating delivers a glossy finish and bold flavor, doubling down on chile heat, limey zip, and savory richness. It’s messy, creamy, and basically the corn version of licking the bowl clean.

In short: one slather for smoke, one slather for swagger. Don’t skip either.

Flavor Flexibility

Sure, this mayo base leans elote-ish with lime and chile, but the beauty of this recipe is that it’s a technique, not an exact flavor formula. The slather-and-smoke method will work with just about any flavor profile you use. Here are a few ideas to get you started:

• Barbecue vibes: To the mayo, add a spoonful of your favorite barbecue sauce, apple cider vinegar, and a sprinkle of smoked paprika.
• Spicy and sweet: For heat with a sugary edge, mix in one to two tablespoons hot honey, maple syrup, or sriracha.
• Herbaceous: Swap the chile powders for a tablespoon of minced garlic, thyme, basil, or chives.
• Creamy and cheesy: For an extra punch, stir a quarter to a half cup of grated Parmesan, Cotija, or even blue cheese into the reserved mayo mix, then spread it on the corn after grilling.

No matter how you season it, mayo + indirect heat + smoke = delicious. 

A Few Technical Notes for Smoky Success

You don’t need fancy gear to pull this off—just a grill, a foil packet, and some wood. I like to use fruit woods like apple or cherry for their mellow, slightly sweet smoke, but more assertive mesquite or hickory will also work fine in this recipe, if you prefer.

And make sure not to soak your wood chips. Soaking only delays combustion and gives you steam instead of smoke. Here, you want the wood to burn quickly and aggressively. This recipe relies on a fast, flavorful blast of smoke during the first 15 to 20 minutes of indirect cooking, so you’re better off skipping the water and letting the chips catch fire and smolder right away.

I prefer wood chips over larger chunks because they light faster and create that concentrated burst of smoke flavor we’re after. That said, if you’ve only got wood chunks, go ahead and use them—two three-inch chunks will do the trick. Just know they’ll take a little longer to get going, so adjust your preheat time accordingly. Here’s the set-up for wood chips:

• Charcoal grill: Make a foil packet of dry wood chips and place it directly on the hot coals.
• Gas grill: Put the foil packet over the primary burner before preheating. (The primary burner is the burner you ignite first, connected directly to the gas line.)

Once you’ve got visible smoke wafting out (and your grill is running around 350°F), arrange the corn on the cooler side of the grill to cook gently while soaking up that beautiful smoke. After 15 to 20 minutes, finish the corn on the hot side to get those spotty, caramelized grill marks. The result is corn that’s smoky, juicy, and deeply caramelized with just enough spice to keep you reaching for another ear—even if you’ve already had two.

So next time you find yourself with a haul of perfect summer corn, skip the plain butter and give this smoky, slathered stunner a try. Just maybe keep a few extra napkins handy.

Cook Mode
(Keep screen awake)