Elote

Elote (Mexican street corn) is grilled corn on the cob, slathered with mayonnaise, rolled in cotija cheese, dusted with Tajin or chilli powder, and finished with lime. Every element must be present — the charred corn, the creamy mayo, the salty cotija, the acidic lime, and the chilli heat. This is Mexican street food at its most perfect.

Mexico. Street corn preparations appear throughout Mexican history, but the modern elote (on a stick, with mayo and cotija) became ubiquitous through the elotero (corn vendors) of Mexican cities in the 20th century.

Agua fresca de tamarindo (tamarind water) or a cold Topo Chico — the fizzy Mexican mineral water. Elote is street food; the beverage should match.

{"Corn: fresh sweet corn in the husk, grilled directly on a charcoal grill until the husk is charred and the kernels are cooked through — or roasted in the oven at 220C for 20 minutes","Husk char: the corn should have visible black char marks from direct heat — not just steamed","Mexican mayonnaise (Hellmann's or homemade): applied generously by rolling the hot corn in a cup of mayo, or spreading with a knife","Cotija: crumbled aged cotija cheese (salty, dry, granular) — rolled in a shallow plate of cheese immediately after the mayo","Tajin: the trademark chilli-lime-salt blend — dusted over the cotija","Lime wedge: squeezed over everything immediately before eating"}