Sedona Elote Restaurant-Elote appetizer
Fortunately we tried the elote appetizer on our recent visit to Sedona. It was as amazing as everyone has described. I found a recipe on line from Jeff Smedstad's (the chef) cookbook. My version was so disappointing. I know I followed the recipe carefully but the corn was in a thick sauce and what I remember, there was so sauce to be seen. I am also sure the cotija cheese (which is an important ingredient ) was incorporated into the corn vs my version which was added on to as a garnish.
Has any one come up with a version which will have the same wow factor as when dining at Elote?
(unless it's the influence of those gorgeous rock formations which make the food taste sublime?)
Here is off the menu description..
'Elote = Fire roasted corn with spicy mayo, lime and Cotija cheese'
Judy, silly question but you are grilling the corn...in regards to the chicken stock, to me, it seems that would water it down..
It was a thick thing of goodness that I can't wait to consume my whole meal around.
re: Beach Chick
Yes, we roasted the ears in the husk per the recipe. I must admit I couldn't find the Cholula and used a Louisiana hot sauce. Do you think that would make a huge difference? I am sure what was served to me was very tasty kernels of corn, as opposed to mine which was a thick sauce with corn in it.
Elotes are usually served with lashings of thick crema (or mayo as the Smedstad recipe substitutes), but it looks like the recipe you want dilutes a cup of crema with a quarter cup of chicken stock. Heat that until warm and then whisk in the lime juice, Cholula, s&p and however much Cotija you want. Toss your corn in the dressing and I think you'll have what you're looking for.
I didn't think about using crema and maybe using more stock will thin it down. Here are the ingredients I used: (except I cut it down by 1/3 for 2 )
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
I haven't been to Elote Cafe, so I can't speak to how they make their elotes, but right off the bat, I would make the dressing with double the lime juice and reserve the Cholula for garnish. I would not change the amount of cheese; the strong flavor has a way of seeping in when you dust it over the top of a dish.
If you want other ideas, look up recipes for esquites.