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6 ears corn

1 cup mayonnaise
1 T Cholula hot sauce (more to taste)​

2 T lime juice
¾ t salt
1 t pepper
1 t sugar
¼ cup chicken stock, veggie stock, or water

¼ cup crumbled cotija cheese
2 T chopped cilantro (double if you like cilantro)
some pure ground red chile (to taste)

1 bag​ corn tortillas for scooping

• Husk 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 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.
• Gently warm 2nd set while whisking to combine. 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:  The Elote Cafe Cookbook

Category:  Southwest/Mexican                                                                                                                         Modified 5/11/20