Grilled Corn on the Cob

History & Origin

Grilled corn on the cob is probably the oldest and most widespread street snack in Mexico, with roots that reach directly into Mesoamerican civilisation. Maize was domesticated in what is now Mexico more than 9,000 years ago, and roasting the cobs over fire was surely one of the earliest ways to eat it. Eloteros, as the ambulant corn sellers are known, are a constant presence on every corner, park, market and outside every school in Mexico. Their cart is unmistakable: a large metal pot where the corn is kept warm in water with epazote, alongside a charcoal grill where the cobs are roasted. The grilled version is the most popular: the maize kernels caramelise in the direct heat, forming golden patches that lend an irresistible smoky flavour. The preparation ritual is part of the experience: the elotero drives a wooden stick into the base of the cob, smears it generously with mayonnaise, sprinkles it with grated cotija cheese and chilli powder (Tajin or chilli piquin), and finishes with a squeeze of lime. Every bite is an explosion of flavours: sweet from the corn, sour from the lime, salty from the cheese, creamy from the mayo and hot from the chilli. Grilled corn is democratic: rich and poor, young and old all eat it, and it always tastes better in the street than at home.