COOK IT.
01
Preheat your pellet grill to 400°F
02
Leaving the corn in the husks, place them on the upper rack and close the lid.
03
Allow to cook for 25-35 minutes or until corn is tender.
04
While the corn is roasting, cook down chorizo in a sauté pan.
05
Combine the sour cream, mayo, and season with Pit Boss Sweet Heat Rub.
06
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.
07
Spread the corn with the mayo mixture and sprinkle with cotija cheese. Sprinkle with more Sweet Heat Rub.
08
Top with the chorizo and cilantro, then serve!