Salvadoran Loco Corn is one of those things that surely cannot be missing at the festivals held in the towns of El Salvador.
Its exquisite flavor and the ingredients used give it a unique touch that is precisely the reason for its name, 'loco', as it comes from the mixing of ingredients.
How to make it at home
However, Loco Corn can also be prepared at home, so it's necessary to have corn, which can be found at a low cost in local markets during its season, which runs from June to September.
The corn is boiled, 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. Finally, it is covered with grated mild hard cheese, and with that, you have a delicious Loco Corn.
Other versions
Meanwhile, in El Salvador and other Central American countries, there are also other versions of Loco Corn.
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 Mexican elotes is undoubtedly epazote, a herb very similar to mint.
In Honduras, people enjoy 'Elote Catracho'. Sprinkled with Central American sour cream called white butter, grated dry cheese, and a pinch of lime juice. Some people add chili powder.
