Best 2 Elote Appetizer From The Elote Cafe Recipes

Craving for a unique and flavorful appetizer to tantalize your taste buds? Look no further than the exquisite Elote Appetizer from the renowned Elate Cafe. This delectable dish combines the vibrant flavors of Mexican corn on the cob, coated in a creamy mixture of mayonnaise, cotija cheese, and chili powder, and topped with a sprinkling of cilantro and a squeeze of lime. Served on a bed of tender roasted corn kernels, this appetizer offers a delightful blend of sweet, savory, and tangy flavors that are sure to leave you craving more. Prepare to embark on a culinary journey as we unveil the secrets behind this delectable appetizer and guide you through the steps of creating it in your own kitchen.

Here are our top 2 tried and tested recipes!

ELOTE APPETIZER FROM THE ELOTE CAFE

Elote Appetizer from the Elote Cafe image

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.

Provided by Chicagoland Chef du

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 ears corn, husks intact
1 cup mayonnaise
1 tablespoon cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup Cotija cheese, crumbled for garnish
2 teaspoons cilantro, chopped, for garnish
pure ground red chili pepper, for garnish
crispy tortilla chips, for scooping

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.

CHORIZO - ELOTE CAFE

Chorizo - Elote Cafe image

From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for "The Cure" spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead.

Provided by Chicagoland Chef du

Time 7h

Yield 2 pounds

Number Of Ingredients 19

Ingredients

2 lbs ground pork
2 tablespoons spices, The Cure see ingredients listed below as dry rub seasoning
1 tablespoon chipotle chile, ground
1 tablespoon chile, negro ground
2 tablespoons ancho chilies, ground
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon mexican cinnamon
3 tablespoons vinegar
1 tablespoon water
1/2 teaspoon granulated garlic, not fresh
dry rub seasonings, The Cure
1 cup kosher salt
1 cup brown sugar
1 tablespoon cumin
1 tablespoon allspice
2 tablespoons dried ancho chile powder
1 tablespoon granulated garlic
1 tablespoon fresh ground pepper

Steps:

Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).

Nutrition Facts : Calories 1699.2, Fat 98.8, SaturatedFat 36.2, Cholesterol 327.2, Sodium 57018.1, Carbohydrate 124.6, Fiber 6.5, Sugar 108, Protein 80.4

Tips:

Fresh is best: For the most authentic elote flavor, use fresh corn on the cob. If fresh corn is unavailable, frozen corn can be substituted, but the flavor will not be as good.
Choose the right cheese: A good melting cheese, such as queso fresco or cotija cheese, is essential for elote. These cheeses will melt smoothly and evenly over the corn.
Don't overcook the corn: Elote is best when the corn is cooked just until tender. Overcooked corn will be tough and chewy.
Use a variety of toppings: In addition to cheese, there are many other delicious toppings that can be added to elote, such as chili powder, lime juice, cilantro, and sour cream. Experiment with different toppings to find your favorite combination.
Serve immediately: Elote is best served immediately after it is made. The corn will start to lose its flavor and texture if it sits for too long.

Conclusion:

Elote is a delicious and versatile Mexican street food that can be enjoyed as an appetizer, side dish, or main course. With its simple ingredients and easy-to-follow preparation, elote is a great recipe for beginner cooks. So next time you're looking for a new and exciting dish to try, give elote a try!