Thursday, January 3, 2013


My boyfriend and I spent last weekend in Sedona, AZ enjoying the cold weather, great views, and amazing food. On our first night there, we had dinner at a Mexican restaurant called Elote (spanish for corn on the cob). After a 75 minute wait, we were famished and ordered the infamous Elote appetizer, grilled corn on the cob mixed with a creamy sauce, topped with cotija cheese and ground chile pepper. And let me tell you, it was worth every single minute of our wait. We were then lucky enough to find the recipe in the restaurant's very own cookbook, and now I am able to share it with you!

Elote (Serves 4 to 6)


  • 6 ears of corn, husks in tact (can use frozen corn if fresh is not available, press out any extra moisture)
  • 1 cup mayonnaise
  • 1 tbsp. Cholula brand hot sauce
  • 2 tbsp. fresh lime juice
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 tsp. sugar
  • 1/4 cup chicken stock
  • 1/4 cup Cotija cheese, crumbled
  • 2 tbsp. chopped cilantro
  • 2 tsp. ground red chile powder
Over a medium-hot grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally as not to burn the side contacting the direct heat. Set the roasted ears aside until cool enough to handle, then shuck them and cut the kernels off of the cob.

When ready to eat, mix the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock in s saute pan over medium heat. Add the corn kernels and warm through. Pour into a bowl and garnish with the cheese, cilantro, and chile powder. Serve immediately.

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