Elote Loco

This Salvadoran Street corn is perfect for a summer snack. Elote Loco is made with corn on the cob, mayonnaise, cheese, ketchup, mustard, and salsa negra. 

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

Recipe Origins

Elote is eaten in many countries, including Honduras, Mexico, and El Salvador. Each country has their own version of elote, with different cooking methods and toppings. The Elote Loco recipe I am sharing today comes from El Salvador! 

This Salvadoran Elote Loco is made using corn that is covered in mayonnaise, cheese, ketchup, mustard, and salsa negra (a popular sauce in El Salvador). 

It is sold by street vendors and eaten as street food and is commonly served at Patron Saints festivals in the country. Unlike some of the other elote recipes, this is not a spicy corn recipe, which means it is great for those that like milder foods! This easy recipe is a great way to experience Salvadoran culture at home!

Why Make this Recipe? 

1. “Travel” to El Salvador: I love traveling through food, and really enjoy trying the food of different countries! If you want to see what El Salvador is like, try making this dish at home. 
2. Use Up Leftover Corn: We eat a lot of corn during our Michigan summers and often have leftovers! This is a fun way to use up your leftover corn on the cob. 
3. Delicious: Corn with mayonnaise, cheese and ketchup?! It may sound unique, but I promise it is so tasty! Try it out and let me know what you think! 

What Do I Need to Make this Recipe? 

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

1. Corn on the Cob: Cook the fresh corn on the cob according to whatever method works for you! See below for more in depth instructions. Try to find sweet corn for the best results.
2. Queso Duro Blando: This is a popular cheese in El Salvador, but it can be difficult to find in the United States. If you can’t find Queso Duro Blando, you can also use Cotija Cheese, Queso Fresco, or feta cheese. In a true pinch, you can use parmesan cheese, though I wouldn’t recommend it.
3. Salsa Negra: Salsa Negra is a popular condiment in El Salvador. but can be hard to find in the grocery store in America. You can buy it online or you can make it yourself using this video.  It is based in Worcestershire sauce (Salsa Inglesa in El Salvador) with a few ingredients added to make a Black Sauce.

Tools 

1. Grill or Pot: You can use an outdoor grill to cook your corn or a large pot to boil it. 
2. Kebab Sticks: You will need 4 kebab sticks (wooden sticks) to make this recipe. Make sure to add the kebab sticks after cooking so that they do not catch on fire when grilling! You can also use an ice cream stick if you do not have kebab sticks.
3. Squeeze Bottle or Plastic Bag: If your mayonnaise or ketchup does not come in a squeeze bottle, you may need to make one! You can add the condiments into plastic bags and snip the corner so that the condiments can easily be squeezed out onto the corn. 

How to Make this Recipe

Step 1: Prepare the Corn 

Place the sticks in the cooked ears of corn. 

Use a large knife, pastry brush, or silicone spatula to brush mayonnaise on the whole surface of each ear of corn. 

Step 2: Add the Cheese 

Place the cheese on a plate or shallow bowl. Turn the corn cobs in the cheese, covering the outside. 

Step 3: Add the Sauces

Squeeze the ketchup, mustard, and salsa negra onto the corn. Eat and enjoy! 

How to Cook the Corn

I make this recipe often using leftover corn on the cob. However, if you want to make the corn fresh for the recipe, you have a few different options: 

• Boil the corn for about 15 minutes or until it is soft enough to eat. 
• Grill the corn over medium-high heat until it is cooked through, about 10 minutes. When grilling the corn, use hot coals for the best flavor.
• Cook it in the Instant Pot using these instructions.
• For best results, I like to boil the corn for about 3-4 minutes, and then grill it until it is charred on the outside. 

Expert Tips

• You can omit the salsa negra if you are having a really hard time, but I recommend making it at home if possible. It adds so much to the flavor of the recipe! 
• I recommend boiling and then grilling the corn for the softest results. 
• I also added hot sauce to one of my cobs when trying this recipe. It was delicious and a unique touch, though non traditional.

Other Kinds of Elote

There are plenty of other kinds of elote including Mexican Street Corn, which is made with corn on the cob, mayonnaise, cotija cheese, chile piquín, and lime juice. Mexican corn is the variation most popularly considered “elote” in the United States.

Elote Loco Hondureño, or Honduran Crazy Corn, is made with corn on the cob, Central American Sour Cream, queso seco, lime juice, and chili powder. This variation is sometimes served with a lime wedge.

Recipe FAQs

Did you enjoy this Elote recipe? If so, make sure to check out these other recipes I picked out just for you: 

• Homemade Creamed Corn
• Corn Succotash Recipe
• Pupusas from El Salvador
• Pan con Pollo Salvadoreño

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.