The Salvadoran Elotes Locos is a unique and popular street food recipe. Each bite gives you a burst of flavors and provides energy. Elotes locos (“crazy corn”) is made by coating cooked corn on the cob with mustard, cheese and chili powder. Although this snack might be a guilty pleasure, corn is the primary carbohydrate source which helps preserve energy during the day. Carbohydrates in corn, in particular, break down into glucose, the fuel of the body, making Salvadoran Elotes Locos a fun snack and an energy booster.
Understanding ingredient ratios is a fundamental part of knowing how to make the Salvadoran Elotes Locos recipe. The balance of condiments is crucial to getting the very best taste from this dish. Too much spice or cheese overloading the corn can make the corn too sweet, and too little may make the elote taste bland. Make use of just enough of each ingredient to give the corn a slight taste without overwhelming it. The right amount of mayonnaise to cheese and some chili powder adds savory notes to the corn.
Seasoning is also an art when making Salvadoran Elotes Locos. If used correctly, chili powder for instance, may give a little kick of spice. Just the right amount gives the flavors balance and creates savory, spicy and creamy flavors. A little chili powder and grated cheese with the right condiment mix makes elotes locos a scrumptious option on Salvadoran streets.
Ingredients For the Salvadoran Elotes Locos Recipe
Fresh Corn
Mayonnaise
Sour Cream
Crumbled Cotija Cheese
Chopped Fresh Cilantro
Lime Juice
Chili Powder
Salt
Pepper
Wooden Skewers
Cooking Instructions For the Salvadoran Elotes Locos Recipe
- Preheat a grill to medium-high heat.
- Peel back the husks of the corn, but leave them attached at the bottom. Remove the silk from the corn.
- In a small bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well.
- Brush the corn with the mayonnaise mixture, making sure to cover it evenly.
- Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is charred in spots and cooked through.
- Remove the corn from the grill and let it cool slightly.
- While the corn is cooling, soak the wooden skewers in water for at least 10 minutes to prevent them from burning on the grill.
- When the corn is cool enough to handle, insert a skewer into the end of each ear of corn.
- Serve the corn hot with additional cotija cheese and cilantro on top, if desired.
8 Essiential Ingredients for Salvadoran Food
1. A staple in Salvadoran food, usually served as a side dish or paired with beans to make casamiento. The most popular kind would be white rice, generally seasoned with cumin, onion or chicken broth. Rice also goes with many of the country’s stews, soups and meat dishes.
2. Loroco is a unique flowering plant of Central America that is used in Salvadoran cuisine. Its small green buds are sometimes used to fill pupusas and are mildly tangy. Loroco gives many dishes a distinctive taste and is sold fresh or jarred in markets.
3. Queso fresco is a soft, fresh cheese used frequently in Salvadoran cooking. It’s used in pupusas, over refried beans, or with fried plantains. It is mildly salty and crumbly and also may be used as a cheese filling in any dish.
4. Another key ingredient is yuca (cassava), which is often fried or boiled. Yuca is starchy like potatoes and is eaten as a side dish or snack. Fried yuca with curtido (fermented cabbage) and chicharr’n (fried pork) is a staple street food in El Salvador.
5. Another staple in Salvadoran cooking are plantains. These big, starchy bananas are fried till golden and caramelised and may be consumed as a sweet treat or included in a savoury meal. Fried plantains are eaten alone with sour cream or with eggs, rice, and beans.
6. Tomatoes are also used to make sauces for Salvadoran meals such as pupusas and panes con pollo (Salvadoran sandwiches). Fresh tomatoes are added to salsas or cooked down into sauces that flavor many dishes.
7. Annatto (achiote) is a spice that gives Salvadoran food its red colour. It’s used in several standard dishes, from soups to rice, and lends them a delicate earthy colour and flavour. Annatto is also used with other spices like cumin and garlic to season meats or stews.
8. Lastly, no Salvadoran cuisine would be complete without the tangy, spicy addition of curtido. This pickled cabbage slaw has cabbage, carrots, onions and jalapeos in a vinegar dressing. Curtido is often served alongside pupusas but goes well with other fried foods and lends a tart crunch to dishes.
FAQ For the Salvadoran Elotes Locos Recipe
Q: What are the key ingredients in a Salvadoran Elotes Locos recipe?
A: The Salvadoran Elotes Locos recipe features a delightful combination of fresh ingredients that create a unique street food experience. The star of the dish is, of course, the corn on the cob, which is typically boiled until tender. In addition to the corn, you’ll need a variety of toppings, including mayonnaise, crumbled cheese, and salsa roja, which is a tangy red sauce. Some recipes may also include a sprinkle of lime juice and chili powder for added flavor and spice. These ingredients work together to create a delicious balance of creamy, spicy, and savory flavors.
Q: How is a Salvadoran Elotes Locos recipe prepared?
A: Preparing a Salvadoran Elotes Locos recipe is quite simple and can be done in just a few steps. First, start by boiling the corn on the cob in salted water until it’s tender, usually around 10 to 15 minutes. Once the corn is cooked, remove it from the water and let it cool slightly. Then, brush a generous amount of mayonnaise over the corn, followed by a sprinkle of crumbled cheese and a drizzle of salsa roja. To finish, you can add lime juice and chili powder to taste, giving the corn an extra kick that elevates this classic Salvadoran snack.
Q: Can I customize my Salvadoran Elotes Locos recipe for dietary preferences?
A: Yes, the Salvadoran Elotes Locos recipe can be easily customized to accommodate different dietary preferences. For a dairy-free version, consider using vegan mayonnaise and omitting the cheese or substituting it with a plant-based alternative. If you want to reduce calories, you could use less mayonnaise or opt for a lighter version. For those who enjoy spicy flavors, adding extra salsa roja or other spicy sauces can enhance the dish without altering its core ingredients. This flexibility allows you to create a version of Elotes Locos that aligns with your specific dietary needs and taste preferences.
Q: What variations can I try with a Salvadoran Elotes Locos recipe?
A: There are several fun variations you can try with a Salvadoran Elotes Locos recipe to keep things interesting. Some people enjoy adding toppings such as bacon bits or grilled shrimp for a more substantial meal. You could also experiment with different types of cheese; cotija cheese is commonly used, but feta or queso fresco can also work well. For an added crunch, consider garnishing with chopped cilantro or diced avocado. Each variation brings a new twist to this beloved dish while still keeping the essence of Elotes Locos intact.
Q: How can I serve Salvadoran Elotes Locos recipe at a gathering or party?
A: Serving a Salvadoran Elotes Locos recipe at a gathering or party is an excellent way to impress your guests with something unique. Consider preparing a corn station where guests can customize their elotes with various toppings, allowing them to create their own perfect combination. You can also prepare the corn in advance and keep it warm in a slow cooker or covered pot. Serving Elotes Locos on skewers can make them easier to handle as finger food. This interactive approach not only makes for a fun experience but also ensures everyone can enjoy this delicious Salvadoran treat.
Salvadoran Elotes Locos Recipe
Equipment
- Grill
- mixing bowl
- Basting Brush
- Wooden skewers
Ingredients
- 8 ears of fresh corn
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 wooden skewers
Instructions
- Preheat a grill to medium-high heat.
- Peel back the husks of the corn, but leave them attached at the bottom. Remove the silk from the corn.
- In a small bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well.
- Brush the corn with the mayonnaise mixture, making sure to cover it evenly.
- Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is charred in spots and cooked through.
- Remove the corn from the grill and let it cool slightly.
- While the corn is cooling, soak the wooden skewers in water for at least 10 minutes to prevent them from burning on the grill.
- When the corn is cool enough to handle, insert a skewer into the end of each ear of corn.
- Serve the corn hot with additional cotija cheese and cilantro on top, if desired.
1 comment
The grilled corn was juicy and had just the right amount of char, and the creamy sauce with cheese took it to the next level.