Elote Loco

Name: Elote Loco
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 4 ears corn, husks removed; 2 tbsp mayonnaise; 2 tbsp ketchup; 2 tbsp yellow mustard; Hot sauce to taste; 100g hard cheese, finely grated; Wooden skewer sticks

Elote Loco (eh-LOH-teh LOH-koh)

Crazy Corn on the Cob

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 254 kcal

Grilled corn on the cob slathered with mustard, ketchup, mayonnaise, and hot sauce, then dusted with grated hard cheese. Wild Salvadoran street food.

Nutrition & Info

Protein 7.0g

Carbs 34.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

grill or comal brush tongs

Presentation Guide

Vessel: held on a stick

Garnishes: extra cheese, hot sauce

Accompaniments: napkins

Ingredients

4 ears corn, husks removed
2 tbsp mayonnaise
2 tbsp ketchup
2 tbsp yellow mustard
Hot sauce to taste
100g hard cheese, finely grated
Wooden skewer sticks

Instructions

1
Grill corn on a hot comal or grill, turning frequently until charred in spots and cooked through, about ten minutes.
2
Insert a wooden stick into the base of each ear of corn for easy handling.
3
Brush each ear with a layer of mustard, then ketchup, then mayonnaise. Use generous amounts of each.
4
Drizzle with hot sauce according to taste. Roll or sprinkle grated hard cheese all over the corn.
5
Serve immediately while hot and messy. This is meant to be eaten with abandon.

💡

Did You Know?

The name loco means crazy, referring to the wild combination of condiments that would seem chaotic anywhere else but makes perfect sense on Salvadoran streets.

Chef's Notes

Equipment Tips

grill or comal
brush
tongs

Garnishing

extra cheese, hot sauce

Accompaniments

napkins

The Story Behind Elote Loco

Elote loco is a relatively modern Salvadoran street food creation that exemplifies the playful, maximalist side of the country's food culture. While grilled corn has been eaten in Mesoamerica for millennia, the extravagant tower of condiments is a twentieth-century invention of street vendors competing for customers. Each vendor has their own style, some adding Worcestershire sauce or lime, but the classic combination of mustard, ketchup, mayo, hot sauce, and cheese has become the standard. Elote loco vendors are fixtures at festivals, soccer games, and school gates across the country.

🕐 Traditionally enjoyed street food, festivals, and fairs 📜 Origins: Modern Salvadoran street food

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