A few weeks ago, Amir spent a weekend in Sedona, Arizona. While there, he enjoyed dinner at the Elote Café, which is proudly named after the popular Mexican street snack. Now widely available in the US, elote is simply grilled corn on the cob rightfully glorified with chile spices, lime juice, cheese and mayonnaise. Naturally, Elote Café had its namesake on the menu as an appetizer, but their version featured the corn cut off the cob and served in a small bowl alongside fresh corn tortilla chips. We’ve never seen that before! We made our own version of the traditional street food last summer using a chile lime sauce with crema Mexicana and queso fresco. Amir loved this dish so much, he immediately texted his plan to make a version immediately upon returning to LA. And here it is!
Replicating a dish is actually a lot of fun. Without a recipe from the restaurant, the only guide to the final product were the tastebuds. After some improvisation and experimentation, the finished dish was just as illustrious, and arguably even tastier, than the original offering from the restaurant. Warm weather is fast approaching folks. Try this fantastic starter dish at your next summer grill party. Put it next to that fresh bowl of guacamole because it’s a guaranteed hit!
Elote Salad – Serves 6
6 whole corn ears, grilled till tender and cut off the cob
3/4 cup mayonnaise
4 ounces cotjia cheese
1 teaspoon paprika
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
2-3 cloves garlic, minced
1/2 teaspoon hot sauce
Juice of 1 lime
1 tablespoon fresh cilantro, rough chopped, plus more for garnish
2 teaspoons seasoning salt
Salt and pepper, to taste
1. In a large mixing bowl, mix warm, cooked corn with remaining ingredients until well combined.
2. Serve warm or chilled with tortilla chips. Garnish with lime wedges, extra cheese and cilantro.
Click HERE for the printable recipe.