Mexican Street Food At Its Finest

elotes Aisling Larkin newstalk mexican corn

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
elotes Aisling Larkin newstalk mexican corn


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!