Street FoodEasy

Gratinated Corn with Mayo, Cheese and Chilli

Name: Gratinated Corn with Mayo, Cheese and Chilli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 Corn cobs; 6 tbsp Mayonnaise; 100 g Cotija cheese; 2 tsp Chilli powder; 2 Lime; 1 pinch Salt to taste; 0.25 bunch Fresh coriander

30 min (10 prep + 20 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 13 May 2026

Corn cobs gratinated with mayonnaise, cotija cheese and chilli powder, an elevated version of the classic fair corn.

About this recipe

Gratinated corn takes Mexico's favourite street snack to another level. Cooked corn cobs are covered with a generous mixture of mayonnaise, crumbled cotija cheese, chilli powder and lime juice, then grilled until golden and bubbling. It is the sophisticated version of the fairground elote loco.

History & Origin

Corn is one of the most sacred foods of Mexican civilisation, venerated since pre-Hispanic times as a symbol of life and abundance. Mesoamerican peoples consumed it boiled, roasted and in countless preparations. With market trading, the street corn emerged: a cob cooked and sold on a stick, seasoned with whatever the vendor had to hand. In modern Mexico, the elote loco of the fairground - slathered with mayonnaise, cheese and chilli - became an icon of patron saint festivals and popular fairs throughout the country. The gratinated version is a contemporary take that brings the same flavours of street corn to the griddle or oven, transforming them into a more elaborate snack perfect for serving at home.

Estimated cost

£5.50

Total cost

£1.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

Protein

34g

Carbohydrates

16g

Fat

Fibre

460mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the corn cobs in boiling salted water for 15 minutes or until tender. You can also grill them directly on a griddle or barbecue, turning them so they char evenly.
2
Preheat the oven grill to high (220°C).
3
In a bowl, mix the mayonnaise with half the chilli powder and a few drops of lime juice.
4
Place the corn cobs in a baking dish. Spread the mayonnaise mixture generously over each cob. Sprinkle with crumbled cotija cheese and the remaining chilli powder.
5
Grill in the oven for 5–7 minutes until the cheese bubbles and turns golden. Serve with lime juice and chopped coriander.

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