Which Mexican street food dish features corn on the cob with crema and chili? Elote is the Mexican street-food preparation of corn on the cob served with creamy toppings and chili.
The corn is typically grilled or boiled, then coated with crema or mayonnaise and seasoned with chili powder, lime juice, and salt. Crumbled Cotija cheese is another familiar topping. The combination brings together sweet corn, tangy dairy, heat, salt, and acidity in a handheld snack sold by vendors, at markets, and outside public events.
Elote is closely related to esquites, but the two are not identical. Elote is served on the cob, often with the husk functioning as a handle. Esquites, also called elote en vaso, consists of loose corn kernels served in a cup with many of the same seasonings and toppings. That distinction is the source of frequent confusion in menus outside Mexico.
Corn has deep roots in Mexican foodways and was domesticated in Mesoamerica thousands of years ago. Modern elote recipes vary by region and vendor: some use grilled kernels, butter, hot sauce, or different cheeses, while others add herbs such as epazote.