Guacamole Elote Cafe Recipes

ELOTE (MEXICAN STREET CORN)

Steps:

• While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
• When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
• Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

CHORIZO - ELOTE CAFE

Steps:

• Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
• Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
• Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
• Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).

ELOTE APPETIZER FROM THE ELOTE CAFE

Steps:

• 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.
• Set the roasted ears aside until cool enough to handle, then shuck them.
• Cut the kernels off the cob.
• When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
• Add the corn kernels and warm through,.
• Pour into a bowl and garnish with the cheese, cilantro and ground chili.
• Serve immediately with crispy tortilla chips.

SEAFOOD CEVICHE AND ELOTE CAFE

Steps:

• Cut the snapper into very small pieces and mix with the full cup of lime juice.
• Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
• In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
• Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
• Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.