Elote Appetizer from the Elote Cafe

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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