Roasted Corn Dip
Submitted by: Sally Gaudaitis
Customer Cooking Contest 2011
Adapted from Elote Café (Sedona AZ) Cookbook – Jeff Smedstad’s modification of a traditional Mexican street food, usually served “on the cob”.
6 ears of 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 pepper
1 teaspoon sugar
¼ cup chicken stock
¼ cup cotija cheese, ground or crumbeld
2 teaspoons chopped fresh cilantro
Pure-ground red chile to taste
- Over a medium-hot 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 they cool enough to handle, then shuck them. Cut the kernels off the cobs.
- When ready to eat, mix the mayo, hot sauce, lime juice, salt, pepper, sugar 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 chile. Serve with crispy tortillas. Can be served warm or at room temperature.