Sunday, July 08, 2012

Elote (Mexican Corn)

Last year, Andy and I went on a "babymoon" to Sedona, Arizona as a last hurrah before Miss M came around. It was a blissfully relaxing trip full of good food, lots of sleep, and spa time. I have a lot of good memories of the food in Sedona, but our dinner at Elote stands out as one of my top 3 meals of all time.


My sister had been there recently (we missed each other by just a few days!) and she recommended it. I can always count on her to steer me in the right direction when there's food involved! Everything about the meal was outstanding. They even managed to make our 2-hour wait enjoyable. But one of the best parts of the meal, besides the chef personally serving our entrees along with warm greetings, was the restaurant's namesake dish, elote.

This Mexican corn dish is so simple yet so elevated. It's warm, creamy, citrusy, and a little bit smoky. We loved it so much that we set an iPhone reminder to make it in July, when local corn is beautiful around here. While I don't think I could ever replicate the magic that happened in that restaurant, this came pretty close. As usual, I omitted the cilantro, but feel free to throw it in there if you're into that kind of thing.

Elote (Mexican Corn)
Serves 4-6
Adapted from Skinny Taste
Printable Recipe

4 ears of corn, shucked
2 tbsp. mayonaise
2 tbsp. plain greek yogurt
1/2 tsp. chili powder (or to taste)
juice of 1/2 a lime
1 tbsp minced cilantro (optional)
1 green onion, minced
1/2 cup cotija cheese, finely grated

1. Cook corn in a pot of boiling, salted water for 5 minutes or until heated through. Remove and allow to cool slightly.

2. In the meantime, combine the rest of the ingredients in a medium bowl. When the corn is cool enough to handle, cut the kernels into the bowl and combine well. Serve warm.

1 comment:

Notes From ABroad said...

As I sit here deciding which place to order take away for dinner, I read your blog and wish we had some corn and cheese in the house :)
I am saving this !

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