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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #appetizers #dips #dietary #low-cholesterol #low-in-something
You'll also love
Erratic Weirdness
[email protected]This recipe is a bit too sweet for my taste.
M Malik
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort.
Bilkish Bilkish Bilkish Bilkish
[email protected]This appetizer is a bit too spicy for my taste, but I'm sure others will love it.
Chris Rose
[email protected]This recipe is definitely a keeper. I'll be making it again and again.
Muhammad Chandio
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. It's a great way to change up the usual appetizer routine.
Simon Nghinaundipula
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is amazing.
Inaya Sayed
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone raved about it.
MineAntoine
[email protected]This appetizer is even better the next day. The flavors really meld together.
Joseph mezie
[email protected]I added some chopped cilantro to the salsa for an extra pop of flavor.
Nana Ijeoma
[email protected]This recipe is a great way to use up leftover corn on the cob.
Kenda Workman
[email protected]I love the smoky flavor that the grilled corn adds to this dish.
Atif Jan
[email protected]This appetizer is the perfect way to start a party or gathering. It's easy to make and everyone will love it.
Muzammel Hossain
[email protected]I've never been a big fan of corn, but this recipe changed my mind. The combination of flavors is incredible.
Mia Zoe Arcelay
[email protected]This recipe is a must-try for anyone who loves Mexican food. The flavors are authentic and the presentation is stunning.
Rozlynn Seitz
[email protected]I was looking for a new appetizer to try and this one sounded perfect. I'm so glad I made it! It was so flavorful and everyone loved it.
Maqhawe Quiton
[email protected]This recipe is a great way to add a fun and festive flair to your next party. The presentation is beautiful and the flavors are out of this world.
Ziaullah khan Ziaullah khan
[email protected]This appetizer is so delicious and easy to make. I love that I can use fresh corn from my garden.
Clint Turland
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The flavors are amazing and it's the perfect appetizer for any occasion.
Pascual Torres
[email protected]This appetizer was a huge hit at our party! It was so easy to make and everyone loved it.