Street FoodEasy

Gratinated Corn with Mayo, Cheese and Chile

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

5.0(1 rating)

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

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: Jun 22, 2026

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 favorite 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 flavors of street corn to the griddle or oven, transforming them into a more elaborate snack perfect for serving at home.

Estimated cost

$7.90

Total cost

$1.98

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

290

Calories

Protein

34g

Carbohydrates

16g

Fat

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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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.