The dish to the left is Smedstad's famous Elote (the recipe is after the jump). The dish is a gourmet take on a traditional street food that is made and sold by eloteros in urban areas of Mexico. In its traditional form, Elote is a roasted cob of corn that can be topped with butter, mayo, cheese or a variety of spices.
Other courses included Ox Tail Soup; Fig and Queso Anejo Salad with Citrus Lime Dressing; Quail in rose petal sauce, wild rice; Lime Cilantro Sorbet; Champandongo (a meat/nut/tortilla layered dish); jicama orange salad; and Tres Leches cake with raspberries.
With the help of her six guests (and perhaps a few bottles of wine), the seven course meal was cooked, plated, served and devoured.
Jeff Smedstad's Elote
6 ears fresh corn (husks intact)
1 cup mayonnaise
1 tablespoon cholula hot sauce
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup ground cotija cheese or Parmesan
2 tablespoons chopped fresh cilantro
Pinch of pure ground chili powder, or to taste
1. Over a medium hot grill, roast the corn in their husks for 5 minutes, turning occasionally, until the husks are well charred. Take care not to burn the kernels inside; set aside until cool enough to handle.
(Hint: Corn can also be roasted in the oven at 500 degrees for 10 minutes, also soak the husks in water for 10 minutes first.)
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2. Shuck the corn. Cut the kernels off the cobs and transfer to a saucepan.
3. Add the mayonnaise, hot sauce, lime juice, salt, black pepper, sugar, and chicken stock. Cook over medium-low heat, stirring often, just until warm.
4. Transfer to a bowl and garnish with cheese, cilantro, and chili powder. Serve with chips for dipping.
(recipe courtesy of Elote Cafe)