Fortunately we tried the elote appetizer on our recent visit to Sedona. It was as amazing as everyone has described. I found a recipe on line from Jeff Smedstad's (the chef) cookbook. My version was so disappointing. I know I followed the recipe carefully but the corn was in a thick sauce and what I remember, there was so sauce to be seen. I am also sure the cotija cheese (which is an important ingredient ) was incorporated into the corn vs my version which was added on to as a garnish.
Has any one come up with a version which will have the same wow factor as when dining at Elote?
(unless it's the influence of those gorgeous rock formations which make the food taste sublime?)