I rarely make anything strictly traditional, so here’s my twist on a classic: Smoked Street Corn Chilaquiles.
Chilaquiles are a Mexican favorite made from tortilla chips simmered in salsa until they soften, then finished with cheese and toppings like eggs, avocado, or shredded meat.
My version features grilled street corn-style toppings and an extra hint of wood-fired flavor from the smoker or a Traeger pellet grill.
You can smoke the assembled chilaquiles just long enough to keep some crunch, or extend the time for a softer, more stew-like texture.
How to make Smoked Street Corn Chilaquiles
Use store-bought tortilla chips or make your own by frying corn tortillas. I cut mine into six wedges each and fry in vegetable oil heated to 350°F until crisp.
Fry chips in small batches until you have about 5–6 cups, enough to cover the bottom of a 12-inch cast iron skillet or a 9×13 casserole dish.
Layer a few handfuls of chips in the skillet and pour a 16-ounce jar of salsa verde (or your favorite salsa) evenly over them.
Set the smoker or pellet grill to 250°F and place the skillet on the grate for about 45 minutes. Turn the chips a few times with tongs if you want them to soak more evenly. For crunchier chilaquiles, smoke for a shorter time or avoid tossing them.
For the elote-style corn, I grilled corn on the cob, but canned corn works well if you prefer it.
After the initial 45 minutes, add 1 cup of shredded cheese and 1 cup of corn kernels (fresh off the cob or canned). Return the skillet to the smoker for another 15 minutes until the cheese melts and the corn is warmed through.
While the chilaquiles finish, whisk together a quick drizzle sauce: 1/3 cup mayo, 1/3 cup sour cream, 1 tablespoon lime juice, 2 teaspoons chili powder, 1 teaspoon garlic powder, and Tajin to taste. Set aside.
Smoked Street Corn Chilaquiles sure has a showstopping presentation if you ask me 🙂
Finish the smoked chilaquiles by drizzling the mayo-sour cream sauce over the top, then sprinkle crumbled cotija cheese. Add fresh cilantro, lime wedges, and sweet pickled red onions if you like.
The contrast of smoky, tangy, creamy, and crunchy elements makes this an exciting take on chilaquiles that’s perfect for brunch or a shared main course.
If you like Smoked Street Corn Chilaquiles, you might also enjoy these smoker recipes
Smoked Jerk Chicken Dip
Smoked Mexican Chicken Wings
Traeger Nashville Hot Chicken Flatbreads
Smoked Veggie Goat Cheese Sliders
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Smoked Street Corn Chilaquiles
Cheri Renee
Details
Servings & Nutrition
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 5 to 6 cups tortilla chips (homemade or store bought)
- 1 (16 ounce) jar salsa verde (or salsa of choice)
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Tajin seasoning (optional)
- 1 cup shredded cheese of choice (Mexican blend suggested)
- 1 cup corn kernels (canned or grilled corn cut from the cob)
- 1/2 cup crumbled cotija cheese
- Optional toppings: cilantro, lime wedges, hot sauce, sweet pickled red onions
Instructions
- Layer tortilla chips in a 12-inch cast iron skillet or a 9×13 casserole dish and pour the salsa over the chips.
- Set the smoker or pellet grill to 250°F. Place the skillet on the grill grate for 45 minutes, turning the chips a few times with tongs for even soaking. For crunchier chips, smoke less or avoid tossing them.
- While the chilaquiles smoke, mix the sauce: combine mayo, sour cream, lime juice, chili powder, garlic powder, and Tajin (if using).
- Top the chilaquiles with shredded cheese and corn, then smoke for another 15 minutes. Serve drizzled with the sauce and sprinkled with cotija cheese and optional toppings like cilantro, lime wedges, hot sauce, or pickled red onions.
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