Dish · mexican
Elote
Grilled corn on the cob is coated in mayonnaise, rolled in crumbled cotija cheese, and dusted with chili powder and lime juice.
Where it comes from
Elote is street food sold from carts across Mexico, built around corn as a cheap, portable base that could carry whatever toppings a vendor had on hand that day.
What cooks argue about
The argument is over the base: mayonnaise alone versus a mix of mayonnaise and crema, and whether the cheese goes on before or after the chili powder so it actually sticks.
Nobody has published a elote recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.