The Mexicans really understand maize like no other nationality and the following recipe is one that you will find being sold on many streets across the country. I advise you to eat it with someone who thinks it's cute that you have blobs of mayonnaise about your face and bits of corn and cheese clinging to your jumper. This is not about manners, knives or forks. Be warned, there are no drop in centres or maize workshops to help you through your subsequent addiction to this recipe.
I prefer shop brought mayonnaise for Elote and concerning the cheese, Wensleydale seems the closest comparison to the crumbly ones used in Mexico.
Bottom line is you can always use a mild cheddar. A mature one would be a wrong turn.
Peel the sweet corn of its husks and threads.
In a pot of salted water boil the corn for Eight minutes
While the corn boils take two plates. On one dollop the mayonnaise on the other grate the cheese. Cut the lime in half and have the chile ready. If you have the chipotle chile powder great! Otherwise hot smoked paprika will get the job done.
When the corn is ready, take them out of the water. Holding each one with a tea towel drive a wooden skewer into the stem end. Holding it by the skewer roll it first in the mayonnaise thoroughly and then in the grated cheese. Sprinkle it all about with the paprika. Finish it with a little squeeze of limejuice and some more salt. Relish not only the taste but also the mess you are creating