2000s Recipes + Menus
Salvadoran Grilled Corn (Elote Loco)
- Active time:30 min
- Start to finish:30 min
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- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup ketchup (optional)
- 12 ears corn in husks
- 1 1/2 cups coarsely grated queso blanco (5 1/2 oz) or Parmigiano-Reggiano
Accompaniments:cayenne; lime wedges; sea salt
Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
Stir together mustard, mayonnaise, and ketchup (if using).
Pull back husk of each ear of corn, leaving it attached (like a handle), and tie back with a strip of husk. Discard silk.
Arrange corn on grill with cobs over coals (or over medium-high heat for gas) and husks over area with no coals (or over turned-off burner for gas). Grill, in batches if necessary, covered only if using a gas grill, turning occasionally, until ears are well-browned and tender, about 10 minutes.
Serve corn brushed with mustard mixture and sprinkled with cheese.
- Corn can be cooked in a hot 2-burner grill pan over medium heat; about 15 minutes.