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En México: • Se llama elote. • Se sirve hervido o asado, y cubierto con: o mayonesa o queso rallado (tipo cotija o fresco) o chile en polvo o salsa picante o limón y sal   End of free content. To continue, please LOG IN. If you don't have a subscription, please CLICK HERE to sign up to this program.

English

In Mexico:
• It’s called elote.
• It’s served boiled or grilled, and topped with:
o mayonnaise
o grated cheese (like cotija or fresh cheese)
o chili powder or hot sauce
o lime and salt

• It can also be served in a cup, with the kernels removed (that’s called esquites or elote en vaso).
• It’s eaten with a stick or spoon, and is commonly sold at fairs, plazas, and street food stands.
• It’s a full-on sensory experience: messy hands, spicy mouth, and a happy smile.

In the United States:
• It’s called corn on the cob.
• It’s usually served boiled or grilled, with:
o melted butter
o salt (sometimes garlic or pepper)
• It’s cleaner to eat and strongly associated with BBQs and summer picnics.
• Cheese, mayo, or chili are rarely added (which, to a Mexican, feels like a missed opportunity ).

Foreigners often say:
"You put mayonnaise on corn?!"
And Mexicans reply:
"And you don’t?!"

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