The Mexican street food consisting of grilled corn on the cob with toppings is elote.
Elote is an ear of corn served whole, commonly boiled or grilled and then coated with flavorful toppings. Mexican street vendors may add mayonnaise or crema, grated Cotija cheese, chili powder, lime juice, and salt. The corn is often placed on a stick so it can be eaten while walking.
The word elote comes from Nahuatl and refers to a tender ear of corn. Corn has been central to Mesoamerican foodways for thousands of years, and elote reflects that history in a portable, highly seasoned form. Grilled versions, called elotes asados, develop smoky kernels and sometimes slightly charred husks.
Elote should not be confused with esquites, a related preparation in which the kernels are removed from the cob and served in a cup with similar toppings. Tamales are corn-dough dishes with fillings, quesadillas are filled tortillas, and tostadas are crisp tortillas. In Mexico and much of Central America, elote can also simply mean corn on the cob, not only the fully dressed street-food version.