With the husks still on, insert skewers into the center of each corn cob. Cook the corn in plenty of boiling water in a large saucepan for about 15 minutes, allowing the ends of the skewers to stick out of the water.

Place the butter on a plate ready for the hot corn.

Wearing oven gloves, remove the corn cobs from the pan and peel the husks away. Keep the skewers in.

Roll the hot corn cobs in the butter and place them on a serving plate. Sprinkle with the cheese and chilli powder. Eat the corn straight from the skewer.

Elote vendors push large metal drums on wheels filled with steaming hot corn cobs still in their husks, ready to be peeled and smothered in butter, cheese, and chilli powder. If you can, look for chile piquin, available at specialty delicatessens.

Recipes and images used with permission from My Abuelo’s Mexican Feast by Daniella Germain, published by Hardie Grant.