Mexican Street Food At Its Finest

Get ready to celebrate Cinco de Mayo in style with this delicious recipe for etoles! These grilled corn on the cob treats are a staple of Mexican street food, and are perfect for any festive occasion. Etoles are typically seasoned with a blend of mayonnaise, spices, and cheese, and are often served with a variety of toppings like fresh herbs, jalapeños, and lime juice. In this recipe, we’ve added a few authentic ingredients like cotija cheese and a squeeze of lime to take the flavour to the next level. The result is a dish that’s creamy, tangy, and bursting with bold flavors. Whether you’re hosting a party or simply looking for a tasty snack, these etoles are sure to impress your guests and make your Cinco de Mayo celebration one to remember.

Aisling Signature


Sweet corn on the cob, smothered with a smoky, creamy sauce, melty cheese and topped with crumbly cheese and crispy fresh garnishes.
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Side Dish
cinco de mayo
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4


  • 4 ears of corn on the cob cooked
  • 125 g mayonnaise
  • 1/2 teaspoon smoked paprika
  • 25 g parmesan cheese grated
  • 25 g cheddar cheese grated
  • Salt and pepper to taste
  • 1 lime cut into wedges
  • 50 g cotija/feta cheese crumbled
  • Radishes thinly sliced, for garnish
  • Jalapeños thinly sliced, for garnish
  • Coriander leaves for garnish



  • Preheat your grill to medium-high heat. Grill the corn on the cob until the kernels are tender and slightly charred, turning occasionally, for about 10-12 minutes.
  • In a small bowl, mix together the mayonnaise, smoked paprika, and a squeeze of lime juice. Season with salt and pepper to taste.
  • Using a brush or spoon, spread the seasoned mayonnaise over each ear of corn.
  • Sprinkle the grated parmesan and cheddar cheese over the top of the mayonnaise.
  • Crumble the cotija cheese over the top of the corn.
  • Garnish with thinly sliced radishes, jalapeños, and coriander leaves.
  • Serve immediately with lime wedges on the side, and enjoy!