Directions
- Preheat your pellet grill to 400°F
- 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 down chorizo in a sauté pan.
- Combine the sour cream, mayo, and season with Pit Boss Sweet Heat Rub.
- Once the corn is tender, pull back the husk. Open the sear grate and allow the corn to get a slight char. Pull the corn off the grill.
- Spread the corn with the mayo mixture and sprinkle with cotija cheese. Sprinkle with more Sweet Heat Rub.
- Top with the chorizo and cilantro, then serve!
