Total Time
Prep 30 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. 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.
  2. Set the roasted ears aside until cool enough to handle, then shuck them.
  3. Cut the kernels off the cob.
  4. When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
  5. Add the corn kernels and warm through,.
  6. Pour into a bowl and garnish with the cheese, cilantro and ground chili.
  7. Serve immediately with crispy tortilla chips.
Most Helpful

Yes yes yes! I was so excited I forgot to garnish with the cilantro and I didn't even realize til I was half through with the dip. AMAZING! Thank u for posting!!!! Love love love Elote Cafe!!!!

Meghann D. June 07, 2015

I've had this appetizer many times, and I can't even tell you how thrilled I was to actually find the recipe on line. Thanks, Chicago Chef du Jour! I owe you BIG TIME!!!<br/><br/>It's the perfect salty, sweet, and savory dip for any potluck or party. It always pleases.

Bromin77 May 28, 2013

This recipe is super easy and equally delicious. It tastes just like the appetizer at the Elote Cafe. If you aren't fond of lime juice, you can cut back to half the suggested amount and still get some of the flavor.

micshafe June 02, 2016