>>10593559
>Me and my mother were there one day though and watched Mexicans at the flea market slather it with mayo and then Parmesan cheese. It was fascinating to watch.
>>10593625
>It is cream and sopero cheese, tard
Not necessarily.
The mayo thing started because a street food vendor had sealed pasteurized tub of it at the beginning of the day and didn't need to refrigerate it before it was gone and another fresh one was opened. Mexican mayo is also made with lime, not vinegar like US mayo, and adds a tangy niceness.
Source: 1970s and 80s in the D.F. when this started being a thing. Stands would sell cut up fruit with the lime squeeze and chil sprinkle before Tajin was a thing on the market. The lime helped the chili and salt adhere, but also aided in killing bacteria from flies or a knife that cut through dirty skin of the fruit. Corn places started with just lime juice and a little mayo, and chili salt too. The whole elotes and esquites thing of rolling it in cheese, or queso fresca or cotija, and a drizzle of crema after the chili and salt, was just an evolution of the it all where one vendor would steak the business of another one that didn't look at good or as fresh. Slicing the corn off the cob after roasting was fancy and required a bit more of a truck or cart, some street show of the chef skills, or a booth that had running water and a bit more of a facility.