Salvadoran crazy corn is one of those things that definitely cannot be missing in the fairs held in Salvadoran towns.
Its exquisite flavor and the ingredients with which it is made give that unique touch that precisely results in the name crazy corn as it comes from the mixture of ingredients.
How to make it at home
However, crazy corn must also be prepared at home, so it is necessary to have corn, which can be found at low cost in national markets during its season, which is between the months of June and September.
Corn is cooked, that is, boiled in a pot with water. Once cooked, the husks are removed and the following ingredients are added: sweet sauce, mayonnaise, mustard, black sauce. And finally covered with grated soft hard cheese, with this we have crazy corn.
More versions
Meanwhile, in El Salvador, as in other Central American republics, other versions of crazy corn can also be found.
In Mexico, people enjoy prepared corn. With mayonnaise, cotija cheese, chili powder, and lime juice. It is eaten hot and served in a cup. One of the essential ingredients for making Mexican corn is undoubtedly epazote, an herb very similar to mint.
In Honduras, people enjoy catracho corn. Sprinkled with Central American sour cream called white butter, grated dry cheese and a dash of lemon juice. Some people add chili powder.
