Elote

6 ears

1 cup
1 T
2 T
3/4 t
1 t
1 t
¼ cup

¼ cup
2 T
some

1 bag

corn in husks

mayonnaise
Cholula hot sauce (more to taste)
lime juice
salt
pepper
sugar
chicken stock

crumbled cotija cheese
chopped cilantro
pure ground red chile (to taste)

corn tortillas for scooping

• Roast the corn over a hot grill until the husks are well charred (5 to 10 minutes).  Turn them occasionally to keep the bottoms from burning.  Let them cool and then cut the kernels off the cobs.
• Gently heat 2nd set and add corn kernels until warm.
• Garnish with 3rd set and serve with chips.

• Note:  You can let this cool and serve cold or reheat if you like.  I think it's best warm.
• Yield: 8 as a snack
• Source:  The Elote Cafe Cookbook

Category:  Southwest/Mexican                                                                                                                         Modified 8/28/14