There’s something unmistakably joyful about biting into a cob of sweetcorn – golden kernels bursting with juice, still warm from the grill.
But in Mexico, this simple pleasure is elevated into something unforgettable. Elote – corn on the cob slathered with creamy toppings, dusted with cheese and spice, and served piping hot on a stick – is one of the country’s most iconic street foods. Eaten with both hands and
