Happy Dos de Junio! OK, it isn’t really a Mexican holiday today. But it is a gorgeous Monday, the sun is shining, and I think there is a reason to celebrate every day. 🙂 I didn’t make a Mexican dish this year for Cinco de Mayo, so I made up for that today. This recipe for Elote has been on my list to try for quite some time, and now that corn is starting to come into the markets, today seemed like a perfect time to make it.
I had this dish in Arizona at a place called Elote Café. If you are ever in the Sedona area, I would highly recommend checking them out! It is such a popular place that people will wait in a long line outside just to experience the food. Get there early is all I have to say! 🙂
This recipe is based on the signature dish at Elote Café with a couple of small changes to make it a bit healthier. I used reduced fat mayonnaise instead of the full fat version. I also didn’t use the entire amount of the mayonnaise mixture on the corn. I just added a little at a time and tasted as I went until I was happy with the flavor. I had a couple tablespoons left of the sauce in the end. I also grilled the corn inside on a grill pan, since I don’t have an outdoor grill. It worked just fine! Just make sure you have a fan on, since the husks get a little smoky.
Based on a recipe from Elote Café
2 ears corn, husks intact
1/4 cup light mayonnaise
1/4 tablespoon Cholula brand hot sauce
1/2 tablespoon fresh lime juice
Pinch of kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sugar
1 tablespoon chicken stock
1 tablespoon Cotija cheese, crumbled for garnish
1 tablespoon cilantro, chopped, for garnish
Tortilla chips, for serving
Over a medium-high grill or on a grill pan over high heat, 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 mayonnaise and all the other ingredients through 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, and cilantro.
Serve immediately with tortilla chips.
When I was in Arizona, I also picked up a bottle of local wine by Page Springs Cellars called Mule’s Mistake. It doesn’t sound like a fancy wine, but it is actually quite lovely! It reminds me a little of Oregon Pinot Noirs that we love so much.