Street Food

Elotes Locos (Guatemalan Loaded Corn on the Cob)

The Quirky Foodster Team

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Ingredients

4 ears (4 ears) corn, husked
60 g (4 tbsp) mayonnaise
30 g (2 tbsp) mustard
30 g (2 tbsp) ketchup
80 g (2.8 oz) grated hard cheese, such as parmesan-style queso seco
40 g (1.5 oz) crushed corn chips
Chili powder, to taste
Lime wedges, to serve

Method

Boil or grill the corn cobs until tender, about 8-10 minutes, turning occasionally if grilling.
Insert a skewer or corn holder into each end of the cob for easy handling.
Brush or spread mayonnaise generously over each cob.
Drizzle with mustard and ketchup in whatever ratio preferred.
Sprinkle generously with grated cheese and crushed corn chips.
Dust with chili powder and serve immediately with a lime wedge to squeeze over the top.

Introduction: Elotes Locos ("crazy corn") are grilled or boiled corn cobs piled high with mayonnaise, mustard, ketchup, cheese and crushed chips, a colourful, indulgent street snack found at Guatemalan fairs, parks and outside schools.

Cultural Background: Elotes Locos ("crazy corn") are grilled or boiled corn cobs piled high with mayonnaise, mustard, ketchup, cheese and crushed chips, a colourful, indulgent street snack found at Guatemalan fairs, parks and outside schools.

Tips: Applying the mayonnaise while the corn is still warm helps the cheese and chips stick better.

Variations: Some vendors add crumbled chicharrón or hot sauce for extra crunch and heat.

Storage: Best eaten immediately as a fresh street snack.

Reheating: Not applicable — assembled and eaten fresh.

Nutrition: Approx. 340 kcal, 9 g protein, 20 g fat, 34 g carbohydrate per serving.

FAQs:

Q: Can I make Elotes Locos less rich?

A: Use a lighter mayonnaise or reduce the amount, and skip the crushed chips for a simpler version.

Q: Can I use canned corn instead of fresh cobs?

A: Fresh cobs are traditional for the presentation, but the toppings can also be piled onto corn cut off the cob in a cup for a similar flavour.