Ingredients
-
6
-
1
-
1
-
2
-
1
-
1
-
1
-
1/4
-
1/4
-
2
-
-
-
-
-
Directions
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 , We have the good fortune to live within 40 minutes of Elote, and Jeff Smedstad has definitely created and maintained the most consistently delicious food in Northern Arizona! It’s a real treat to make this yummy appetizer at home — and you can tweak it to be spicier, more or less cilantro-accented, and even a bit lighter if you want to skimp on the mayo I’m taking it to a party tomorrow and expect, as always, someone will ask to lick the bowl!
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Steps
|
1
Done
|
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
Done
|
Set the Roasted Ears Aside Until Cool Enough to Handle, Then Shuck Them. |
|
3
Done
|
Cut the Kernels Off the Cob. |
|
4
Done
|
When Ready to Eat, Mix the Mayo, Hot Sauce, Lime Juice, Pepper, Salt and Chicken Stock in a Saut Pan Over Medium Heat. |
|
5
Done
|
Add the Corn Kernels and Warm Through,. |
|
6
Done
|
Pour Into a Bowl and Garnish With the Cheese, Cilantro and Ground Chili. |
|
7
Done
|
Serve Immediately With Crispy Tortilla Chips. |
