Yield: 1 quart
Ingredients:
4 ears corn, husked and lightly grilled
2 poblano peppers, grilled, seeds and skin removed
2 bunches scallions, sliced thin
12 ozs Mexican cultured cream (or substitute sour cream)
3 tbs Cholula hot sauce
Juice of one lime
Salt and black pepper to taste
¼ pound Cotija cheese, grated (or substitute queso fresco, available in most supermarkets)
Andouille sausage, grilled and cut on an angle
Spiced tortilla chips (recipe below)
Preparation:
1) Cut kernels off the cobs, place in a medium bowl
2) Cut roasted poblano peppers into medium dice, add to the corn
3) Mix in cultured cream, sliced scallions, hot sauce and lime juice
4) Season with salt and pepper to taste
5) Top with fresh grated Cotija cheese
6) Garnish with grilled Andouille sausage and spiced tortilla chips
Serve cold as a dip.
To serve hot, place in a shallow casserole and bake at 350 degree for 5-7 minutes or until warm.
Ingredients:
Spiced Baked Tortilla Chips for Elote
12 ten-inch flour tortillas
¼ cup canola oil
2 tbs sea salt
1 tb fresh ground black pepper
½ tb ground cumin
½ tb ground coriander
½ tb ground chili powder
1/8 tsp ground cinnamon
Preparation:
1) Pre heat oven to 375 degrees
2) In a small bowl thoroughly mix all spices and salt
3) Cut flour tortillas into desired shape (triangles, strips, squares—your choice)
4) In a separate, larger bowl, toss tortillas with oil and the mixed spices and salt. Be sure to add seasonings gradually, so they distribute evenly
5) Bake at 375 degrees for 10 to 15 minutes, or until lightly browned
6) Allow to cool slightly before serving