Monday, September 15, 2014

Elote {Hot Mexican Corn Dip}

Elote {Hot Mexican Corn Dip} recipe from Elote Cafe by Barefeet In The Kitchen
Elote {Hot Mexican Corn Dip} is made with roasted corn in a creamy sauce of spicy mayonnaise, lime and cotija cheese. This dish is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona this past spring, my first taste of this corn had me purchasing a copy of Jeff's cookbook.

We wound up going back to Elote Cafe the very next night, because we couldn't stop talking about this dish. We spent our weekend in Sedona hiking, wandering, and eating (of course!) and this simple dish was the food highlight of our trip.

 Sedona Getaway with Barefeet In The Kitchen

Almost as soon as I walked through the front door after our weekend in Sedona, I made the Elote recipe using frozen corn. It was really tasty, but it wasn't quite the same. I've impatiently waited six months for fresh sweet corn season, so I could make my own Hot Mexican Corn Dip just like the restaurant's. I fell in love with this dish all over again at the very first bite.

I made this three times last week and I ate it for lunch almost every day. I am hugely impressed. I texted three friends and my sister just to rave about this corn dip after I tasted it. I've adapted the recipe slightly, to fit our tastes, but it remains at it's heart the original recipe.

COOK'S NOTE: The corn can be roasted on the grill or in the oven. The key here is to keep it in the husk. You aren't looking for crisp blackened pieces of corn, but juicy, steamed bites loaded with flavor. The heat in this recipe is very mild. If you enjoy more spicy heat in your food, increase the hot sauce and chili powder however much you like. I've as much as doubled it in the past and it still remains a fairly mild dish with a hint of heat.

Elote {Hot Mexican Corn Dip}
recipe slightly adapted from Elote Cafe cookbook
Yield: 8 servings
(printable recipe)

6 ears of corn

1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream)
1/4 cup chicken stock
1 1/2 tablespoons Cholula hot sauce
2 1/2 tablespoons fresh lime juice, about the juice of 1 large lime
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 teaspoon ground red chili powder, adjust to taste
2 tablespoons chopped fresh cilantro, for topping
1/4 cup freshly grated or crumbled Cotija cheese
Tortilla chips, for scooping

GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.

OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350 degree oven for 30 minutes.

Set the roasted corn aside until it is cool enough to handle. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large sauce pan. Remove the corn kernels from the cobs. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste. Pour the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping. Enjoy!

Elote {Hot Mexican Corn Dip} recipe from Elote Cafe in Sedona, AZ by Barefeet In The Kitchen

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  1. I, too, had this at Elote and it was amazing! Making it this week! Fabulous restaurant!

  2. Oh how we enjoyed this dish and our dinner there! What an extraordinary place to be.

  3. I had dinner at Elote four years ago and NEVER forgot the elote appetizer. I am so excited to have this recipe and so glad corn is still in season. Thank you, thank you thank you!

  4. My girlfriends and I ate at Elote last night and it was a 2 hr wait but very well worth it. The elote corn was fantastic.

  5. I just went to Elote last week on a recommendation. They don't open until 5:00. We got there at 4:15 and there was already a line. I got online trying to find the recipe for the elote dish. Soo yummy! Thanks for posting.