Elote {Recipe}

My mom gave me a photocopied recipe for “Elote,” which is typically defined as Mexican street-style corn. Sometime served on a stick for easy-eating, elote is corn topped with mayo, cotija cheese, lime, chili powder, or some combination of those ingredients.

It’s as delicious as it sounds. This particular Elote, however, is a play on that street-style. This recipe turns Elote into an addictive dip.

ELOTE

  • 6 ears of corn, husks intact
  • 1 cup mayo
  • 1 tbsp. Cholula brand hot sauce
  • 2 tbsp. lime juice
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 tsp. sugar
  • 1/4 cup broth
  • 1/4 cotija cheese, ground or crumbled
  • pure-ground red chile to taste
  • tortilla chips

First, grill the corn (if possible) in the husks. Once they cool, remove the husks and cut the corn off the cobs.

In a saucepan over medium heat, combine (I know, it looks gross at this point):

  • 1 cup mayo
  • 1 tbsp. Cholula brand hot sauce
  • 2 tbsp. lime juice
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 tsp. sugar
  • 1/4 cup broth

You just want to heat it all up, so once it’s warmed through, remove it from the heat.

Pour it over the corn and add the cotija cheese. Serve with tortilla chips.

3 replies
  1. Susan
    Susan says:

    PLEASE NOTE: that this recipe is from
    “The Elite Cafe Cookbook” written by Jeff Smedstad,
    who is the Chef/Owner of
    “The Elote Cafe” in Sedona, Arizona.
    My dear friend Carmen took me there, and I have dreamed
    about going back to Sedona, just so that I could get back to the cafe.
    If in the Sedona area, DO NOT miss this restaurant.
    Their popcorn is fabulous too ( YUP, Popcorn !)

    Reply
  2. Susan
    Susan says:

    P.S. Since organic corn is hard to find “on the cob” year round,
    I use frozen organic corn, spray a little bit of your favorite oil into
    the bottom of a fry pan, and seer it that way.

    Reply

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