Elote Appetizer from the Elote Cafe

Step 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.

Step 2

Set the roasted ears aside until cool enough to handle, then shuck them.

Step 3

Cut the kernels off the cob.

Step 4

When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.

Step 5

Add the corn kernels and warm through,.

Step 6

Pour into a bowl and garnish with the cheese, cilantro and ground chili.

Step 7

Serve immediately with crispy tortilla chips.