Step-by-Step Instructions
1. Grill or Roast the Corn
Grill method: Cook corn on a hot grill for 10-12 mins, turning occasionally, until charred in spots.

Stovetop method: Roast in a dry skillet over medium-high heat for 8-10 mins.

2. Slather with Mayo
Using a brush or spoon, coat each ear with mayonnaise.

3. Add Cheese & Spices
Roll corn in cotija cheese, then sprinkle with chili powder and smoked paprika.

4. Finish & Serve!
Squeeze lime juice over the top and garnish with cilantro.

Eat immediately (with plenty of napkins!).

Esquites (Cup-Style Mexican Corn)
Cut kernels off cooked corn into a bowl.

Mix with mayo, cheese, spices, and lime juice.

Top with extra cheese and serve with chips!

History & Cultural Significance
Origins: Elote dates back to Aztec times, where corn was a sacred crop.

Modern twist: The mayo-cheese-chili combo became popular in 20th-century Mexico City.

Where to find it: Sold by street vendors (eloteros) across Mexico and the U.S.

Pro Tips
🔹 For extra smokiness – Brush corn with butter before grilling.
🔹 Spice level – Adjust chili powder to taste.
🔹 Make ahead – Prep ingredients in advance; assemble fresh.

FAQs
Q: Can I make this vegan?

A: Yes! Use vegan mayo and omit cheese (or use nutritional yeast).

Q: What’s the best cheese substitute?
A: Feta works, but cotija is saltier and crumblier.

Q: How do I store leftovers?
A: Best eaten fresh, but refrigerate for 1-2 days (reheat gently).

Final Thoughts
Once you try authentic Mexican street corn, you’ll never go back to plain buttered corn! Sweet, smoky, creamy, and spicy—it’s pure street food magic.