Recipe Three: Elote LocoSalvadoran Crazy Corn
Servings: 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Ingredients
- 4 ears of corn (elotes), husked
- ½ cup mayonnaise
- ½ cup ketchup
- ¼ cup mustard (optional but traditional in El Salvador)
- ½ cup grated hard cheese (queso duro rallado or Parmesan)
- 1 teaspoon Worcestershire sauce (optional, for a deeper flavor)
- Hot sauce to taste (Salsa Negra or Valentina style)
- Salt to taste
- Toothpicks or skewers, for serving
Instructions
- Cook the corn
- Bring a large pot of salted water to a boil.
- Add the corn and cook for about 10–15 minutes, until tender.
- Drain and let it cool just enough to handle.
(You can also grill the corn over medium heat for a smoky, charred flavor.)
- Prepare the sauces
- In a small bowl, mix the mayonnaise and Worcestershire sauce (if using).
- Have your ketchup and mustard ready in squeeze bottles or small bowls for easy drizzling.
- Assemble the elote loco
- Insert a wooden skewer or toothpick into the base of each corn cob.
- Using a spoon or brush, coat each ear generously with the mayonnaise mixture.
- Drizzle lines of ketchup and mustard over the top — Salvadoran-style “crazy” stripes.
- Sprinkle a thick layer of grated cheese all around the corn.
- Finish with a dash of salt and a few drops of hot sauce.
- Serve and enjoy
- Serve immediately while warm.
- Eat straight from the stick — it’s messy, colorful, and irresistibly fun.
Tips
- Salvadoran elote loco is all about contrast — creamy, tangy, cheesy, and a touch of heat.
- For a lighter version, use plain yogurt instead of mayonnaise.
- You can also prepare the same style with cut corn in a cup (elote en vaso) if you prefer it less messy.
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