Ingredients
Corn
- 4corn cobs, husked
- water, for boiling
- 1 teaspoonsalt
- 4wooden sticks or skewers
The dressing
- 6 tablespoonsmayonnaise
- 4 tablespoonsyellow mustard
- 4 tablespoonstomato ketchup
- 2 tablespoonsWorcestershire sauce
- or Salsa Inglesa
To finish
- 150 gqueso duro, finely grated
- or 150 g hard salty cheese, grated
- chilli powder, optional
- lime wedges
Directions
- Grate it as finely as you possibly can. Bring a large pot of water to a boil. Add the salt to the boiling water.
- Boil them for about fifteen minutes. Field corn takes longer than sweetcorn. Taste a kernel to check it first. Boil them first and then char them. Give them a few minutes over the coals.
- Turn them so they colour all over. Skewering them takes a moment. Set the sauces out in separate bowls.
- Use a brush or the back of a spoon. Cover every side of the whole cob. Add a splash of Worcestershire sauce. Do not mix the sauces together.
- Hold the cob over a plate or a tray. Sprinkle the grated cheese over it heavily.
- Turn it so every side is coated. Press the cheese on quite gently. Use far more than seems necessary. The cheese should nearly cover the sauce.
- Dust chilli powder over it if you like. Some stalls offer a hot sauce as well. Squeeze lime over the whole thing. Serving it is done immediately while hot.
Technique
- Mexican elote uses mayonnaise, cotija, chilli and lime, and the mustard and ketchup are what make the Salvadoran version loco.
- Salvadoran corn is a starchy field maize rather than a sweet variety, so the kernels are larger, chewier and less sweet.
- Queso duro is a hard dry salty cheese that grates to a powder, which is what lets it coat the wet dressing rather than sliding off.
Substitutions
- Parmesan or cotija stand in for queso duro, being similarly hard and salty.
- Sweetcorn works in place of field corn but is softer and much sweeter.
Variations
- Some stalls grill the boiled cobs over charcoal for a smoky flavour.
- A version with chilli powder or hot sauce is offered by many.
- Mexican elote and esquites use the same corn quite differently.
History
A fairground and park snack of El Salvador whose lurid dressing gives it the name crazy corn.
Frequently asked questions
What is Elotes locos?
Elotes locos is a street food from El Salvador: boiled corn on a stick smeared with mayonnaise, mustard, ketchup and cheese. A fairground and park snack of El Salvador whose lurid dressing gives it the name crazy corn.
How long does Elotes locos take to make?
Elotes locos takes 10 minutes of preparation and 20 minutes of cooking. The recipe makes serves 4. It is rated easy to make.
What can I substitute in Elotes locos?
Yes, within limits. Parmesan or cotija stand in for queso duro, being similarly hard and salty. Sweetcorn works in place of field corn but is softer and much sweeter.
What is the most important thing to get right in Elotes locos?
Use a brush or the back of a spoon. Cover every side of the whole cob. Add a splash of Worcestershire sauce. Do not mix the sauces together.
