Mexican Street Corn with Mayo and Chilli (Elote)

History & Origin

Elote with mayonnaise - also called "elote loco" or "elote preparado" - is perhaps Mexico's most democratic street food. It is sold from carts and stalls throughout the country, from neighbourhood parks in Mexico City to the beaches of Cancún, and markets of Guadalajara, Monterrey and Oaxaca. Maize is the foundation of Mesoamerican civilisation. Before the Spanish arrived, corn was eaten boiled or roasted, seasoned with salt or chilli. Mayonnaise arrived with French influence in the 19th century during Maximilian of Habsburg's rule, and Mexicans adopted it enthusiastically for street food. The combination of mayo with corn, chilli powder and lime evolved naturally in street stalls during the 20th century. Cotija cheese, from Cotija de la Paz, Michoacán, is the finishing touch. Its firm texture, salty flavour and ability to be finely grated mean it adheres perfectly to the mayonnaise, creating a uniform coating. Though the ingredients are minimal, the combination of textures, flavours and temperatures - hot corn, creamy mayo, fiery chilli and salty cheese - makes this one of the most satisfying bites in Mexican popular gastronomy.