Recipe by Chicagoland Chef du Jour
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.
Top Review by Meghann D.
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!!!!
- 6 ears corn, husks intact
- 1 cup mayonnaise
- 1 tablespoon cholula brand hot sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sugar
- 1⁄4 cup chicken stock
- 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
Directions See How It's Made
- 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.