Corn in Mexico is commonly found in two forms: elote and esquites. Elote is straight-up corn on the cob, slathered in assorted accoutrements: the messier, the better. As I was traveling with people I'd met a mere ten hours earlier, I was glad to find the esquites: small, layered cups of the coated corn kernels that we could share with spoons to preserve dignity.
'elote' on Serious Eats
When it comes to corn, grilling is a great alternative to boiling. But it's not without its shortcomings: The corn is usually burnt by the time it's taken off the heat, and any sauce to enhance its flavor is more likely to end up in a pool on the plate instead of on the kernels. America's Test Kitchen set out to develop a a recipe inspired by Mexican street vendors, who slather add kick to grilled corn by slathering it with a creamy, spicy sauce. Check it out in this video and then get the recipe from AmericasTestKitchen.com (free registration required).