Cooking with Ceci: Elote appetizer is simple, savory

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Photo by Ceci Martinez
Photo by Ceci Martinez

My husband and I love the combination of a wonderful hike with a superb meal. This is another delicious recipe from our amazing trip to Sedona in Arizona. The Elote appetizer from Elote Cafe is unbeatable! This dip is fantastic for the Football season, is not only tasty, simple to make, but it is perfect for any potluck or party – it’s a crowd pleaser.

ELOTE APPETIZER

Prep time: 35 minutes / Serve: 4-6

Ingredients:

6 corns, husk intact

1 cup mayonnaise

1 tablespoon hot sauce

2 tablespoons fresh lime juice

1 teaspoon salt

1 teaspoon fresh ground black pepper

1 teaspoon sugar

1/4 cup chicken stock

1/4 cup cotija cheese, crumbled for garnish (Mexican markets)

2 teaspoons cilantro, chopped, for garnish

pure ground red chili pepper, for garnish

crispy tortilla chips, for scooping

Directions:

Over a medium-high grill, roast the corn until the husk 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. You can also roast frozen corn and use that in this recipe. It tastes just as good! When ready to eat, mix the mayonnaise, hot sauce, lime juice, pepper, salt and chicken stock in a saute 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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