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Over a medium-hot grill, roast the corn until the husks are well charred (about 5 minutes). Turn occasionally to prevent burning. Set the roasted ears aside until cool enough to handle, then remove the husks and silk. Cut the kernels off the cobs. Combine the mayonnaise, hot sauce, lime juice, salt, pepper, sugar and chicken stock in a pan and sauté over medium heat until hot. Add the reserved corn kernels to pan and heat through. Pour into a bowl and garnish with cheese, cilantro and ground chile. Serve immediately with crispy tortillas for scooping.



6 ears of corn, husks intact

1 C mayonnaise

1 T yellowdot hot sauce

2 T fresh lime juice

1 t kosher salt

1 t. sugar

1/4 C chicken stock

1/4 C cotija cheese, crumbled

2 T chopped cilantro

pure-ground red chile to taste

crispy corn tortillas

07.9.13      salad | side | light

Elote Corn Relish

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