Elote, a popular Mexican street food, is made by coating grilled corn on the cob with mayonnaise, fresh white cheese, and ground red pepper. Served on a stick, it is a favorite at summer festivals.
Grill the corn over medium-high heat for 12–14 minutes, turning it until lightly browned on all sides.
Spread mayonnaise over the hot corn and roll it in the cheese.
Sprinkle with ground red pepper and drizzle with lemon juice.
Serve hot.
Best eaten hot; the mayonnaise may separate as it cools, and reheating is not recommended.
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