Elote

6 ears

3/4 cup
1 T
2 T
3/4 t
1 t
1 t
¼ cup

¼ cup
2 T
some

1 bag

corn

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

crumbled cotija cheese
chopped cilantro (double if you like cilantro)
pure ground red chile (to taste, 1/2 T maybe)

corn tortillas for scooping

• Shuck corn and roast over a hot grill until it has a fair bit of blackened parts. This will probably take 15 minutes or so, rotating every 4 minutes or so.
• Let corn cool slightly and then cut the kernels off the cobs. I typically cut the corn in half, put a cut end down on a cutting board, hold the  other end, and slice down with a chef knife right along the cob. This is much safer than trying to cut the kernels off a whole ear.
• If you want, you can use the back side of a butter knife to scrape the cobs when done with the cutting. You'll get a small pile of yummy corn mush that is worth the effort in most cases.
• Gently warm 2nd set while whisking to combine. Don't boil it, just warm it up so that it blends together. Pour over corn in a medium bowl.
• 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, 4 as a lunch.
• Source:  Modified from The Elote Cafe Cookbook

Category:  Southwest/Mexican                                                                                                                         Modified 7/9/201