The Mexican grilled corn dish topped with cheese and chili is called elote.
In Mexico, elote means an ear of fresh corn, especially when served on or off the cob. A common street-food preparation grills or boils the corn, then coats it with mayonnaise or crema and adds Cotija cheese, lime juice, salt, and chili powder or hot sauce. The toppings vary by region and vendor.
The name comes from the Nahuatl word elotitutl, meaning tender corn cob, reflecting maize’s deep importance in Mesoamerican food culture. Coal-grilled versions are often called elotes asados and develop a smoky flavor as the kernels char.
A frequent mix-up is esquites: that related snack uses corn kernels served in a cup with many of the same seasonings. Elote is generally associated with the cob, while esquites is eaten with a spoon. In parts of Latin America, the same kind of corn may instead be called choclo, jojoto, or mazorca.