Elote Cafe Sedona Recipes

ELOTE {HOT MEXICAN CORN DIP}

Steps:

• GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.
• OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350°F oven for 30 minutes.
• Set the roasted corn aside until it is cool enough to handle. Remove the corn kernels from the cobs. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large saucepan or skillet.
• Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste.
• Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping. Enjoy!

ELOTE APPETIZER FROM THE ELOTE CAFE

Steps:

• 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.

ELOTE CORN SALAD RECIPE

Steps:

• Prepare your ears of corn by either boiling them, grilling them, or broiling them. You need about 4 cups of corn for this recipe.
• Remove the corn kernels from each ear and place them in a bowl.
• Add mayo, yogurt, lime juice, seasoning, and stir to combine.
• Crumble the Cotija cheese over the salad just before serving.
• Garnish with lime wedges and chopped cilantro if desired