Quick and Easy Mexican Corn In a Cup " Elotés is roasted or grilled corn on the cob slathered in butter and mayonnaise, rolled in queso fresco (a crumbly Mexican cheese), and then sprinkled with cayenne pepper or ground chili powder to taste."
Grilled Elote (Mexican Corn) Salad. Chile-lime mayo: 1/2 cup mayo, juice of one lime, 1/2 tsp mild chile powder (plus a little more for dusting), 1/4 tsp smoked paprika, 1 tsp hot sauce. Elote: 6 ears corn in husks, 1/2 cup coarsely chopped cilantro, 3 scallions, sliced, 1/2 cup Cotija cheese, crumbled.
Esquites - This side dish is a staple on the streets of Mexico. It’s sold at food carts, served in cups usually, and it’s a great way to serve up this season’s corn. This is a spicy recipe so if you prefer less heat, remove the seeds and vein from the serrano pepper. If you’re making this off season frozen corn is a fine substitute. Buen provecho!