A couple of years ago I took a trip to Sedona, Arizona with my dear childhood friend Norma. She too has always enjoyed food and exploring the next great “Bite”. When where asked several time during our time in Sedona “Have you eaten at Elote”? Elote- translation “Corn”. Finally we Yelped Elote to read what all the hype was about, and it was 5 stars here and another 5 stars, and the final review I read was from a man from NYC he said and I quote ” If I had a private jet of my own I would fly to Sedona so that I could eat at Elote Every Week”. That sealed the deal we knew we had to check this place out.

Elote was everything and more that a True Mexican Restuarant could be. Norma and I where beside ourselves with all the dishes we tried. You see we are both Mexican Gals and we “Know good Mexican Food”, but this was Mexican Food on a whole different level.

The Chef and ower of Elote is Jeff Smedstad makes everything at  and I mean “Everything” from scratch. All the way down to the homemade manteca. This Hot corn dip “Elote” was the very first dish we tasted and “Wow” did it leave a lasting impression. Think of this dip as a new hot dip to add to your repertoire of appetizers to serve at parties during these cozy winter months. It’s “Cozy” food at it’s best!






Prep time
Cook time
Total time
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
  • ¼ cup chicken stock
  • ¼ cup Cotija cheese, crumbled for garnish
  • 2 teaspoons cilantro, chopped, for garnish
  • pure ground red chili pepper, for garnish
  • crispy tortilla chips, for scooping
  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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