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Elote Appetizer from Elote Cafe Sedona

Ingredients:

  • 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:

  1. 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.
  2. Set the roasted ears aside until cool enough to handle, then shuck them.
  3. Cut the kernels off the cob.
  4. When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
  5. Add the corn kernels and warm through,.
  6. Pour into a bowl and garnish with the cheese, cilantro and ground chili.
  7. Serve immediately with crispy tortilla chips.
 
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Posted by on May 24, 2013 in Mexican Food

 

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Z Tejas Style Cornbread

Z Tejas is a small chain of restaurants that serve a sort of texmex fusion cuisine. The food is surprisingly tasty, and they make the best cornbread. This is a sweet cakelike northern-style cornbread rather than a thinner southern style, but it’s my favorite.

1 cup cornmeal
1 cup flour
1/4 cup sugar
3 tsp baking powder
1/4 cup butter
1 tsp baking soda
2/3 cup plain yogurt
1/4 cup creamed corn
1/4 cup frozen corn
1 cup buttermilk
2 eggs
pinch salt

Mix all dry ingredients together. Mix wet ingredients in a separate bowl, add dry ingredients.

Lightly grease a 10- or 12-inch cast iron skillet. Pour in batter. (I preheat the skillet while I’m making the batter.)

Bake at 375 for 16 minutes, rotating pan halfway through.

 
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Posted by on January 1, 2012 in Bread, Mexican Food

 

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Kansas Corn Dip

2 12 oz can’s of Mexicorn
1 Cup Sour Cream (light or fat free for the healthier version)
1 Cup Mayo (light or fat free for the healthier version)
1/8 tsp Sugar
2 Green Onions (chopped)
4 oz. Can Chopped Green Chilies
10 oz Cheddar Cheese (finely shredded)
3  Jalapenos (include the seeds and white membrane for a spicier dip)

Mix together and serve with corn tortilla chips.

 
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Posted by on July 17, 2010 in Uncategorized

 

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