ELOTE Cooking Southwestern Mexican


#foodporn
About 5 years ago i found myself in Sedona Arizone nestled among the red rocks and on a vision quest with a Native American shaman trying to heal and in between vision questing one must eat and so i found myself every night almost at my favorite Sedona restaurant Elote named after the signature dish that it serves of fire roasted corn and chips .I was there so often that the chef Jeff and the staff grew to know me and love me and bequeathed on me my table known henceforth as “Jonathon’s table” and from this perch i would eat deliciously and write furiously all the time eying the tourists milling about…
The restaurant and Jeff have garnered many accolades and awards and you must line up at 4 30 in order to procure a table but i remember with a smile those early days …..when i would walk in after a grueling day of vision questing in search of a margarita perhaps and a dish of elote and guac and fish tacos and be seated at “my ” table….with a warmth and a wink.
My favorite dishes were the elote and the fresh guacamole ..Everything else was very good but these two dishes were sublime indeed and rendered the others as mere commentary.
Tonight i decided to recreate Jeff’s elote….
Here it is and i was successful..
food for the gods…
For this dish i roasted the corn over my oven top taking care to turn continuously.
READY IN: 40mins SERVES: 4-6
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
DIRECTIONS
Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
Set the roasted ears aside until cool enough to handle, then shuck them.
Cut the kernels off the cob.
When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
Add the corn kernels and warm through,.
Pour into a bowl and garnish with the cheese, cilantro and ground chili.
Serve immediately with crispy tortilla chips.

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