Elote Appetizer from the Elote Cafe
I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 cup mayonnaise
- 1 teaspoon sugar
- 2 tablespoons fresh lime juice
- 1/4 cup chicken stock
- 6 ears corn husks intact
- 1 tablespoon cholula brand hot sauce
- 1/4 cup cotija cheese crumbled for garnish
- 2 teaspoons cilantro chopped, for garnish
- pure ground red chili pepper for garnish
- crispy tortilla chips for scooping
- Carbohydrate 35.9114104999224 g
- Cholesterol 21.9000000185132 mg
- Fat 21.919103793018 g
- Fiber 4.28495007411204 g
- Protein 6.09578916757309 g
- Saturated Fat 3.37857015886134 g
- Serving Size 1 1 -6 serving(s) (250g)
- Sodium 1137.27862960704 mg
- Sugar 31.6264604258104 g
- Trans Fat 16.9082864204221 g
- Calories 345 calories
Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat. Set the roasted ears aside until cool enough to handle, then shuck them. Cut the kernels off the cob. When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat. Add the corn kernels and warm through,. Pour into a bowl and garnish with the cheese, cilantro and ground chili. Serve immediately with crispy tortilla chips.
