Gratinated Corn with Mayo, Cheese and Chile
Corn cobs gratinated with mayonnaise, cotija cheese and chili 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, chili 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 chile - 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 US supermarkets
Nutritional information per serving
290
Calories
9g
Protein
34g
Carbohydrates
16g
Fat
4g
Fiber
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 chili 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 chili powder.
- 5
Grill in the oven for 5–7 minutes until the cheese bubbles and turns golden. Serve with lime juice and chopped cilantro.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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