🌽 Elote Loco
Elote loco, "crazy corn", is grilled corn on the cob loaded with toppings: a coat of mayonnaise, a generous layer of salty cotija cheese, chilli and a squeeze of lime. It is smoky from the grill, creamy from the mayo and sharp from the lime. Vendors serve it on a stick as a filling street snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 corn cobs, husked
- 4 tbsp mayonnaise
- 80 g cotija cheese, crumbled
- 1 tsp chilli powder or hot chilli flakes
- 1 lime, in wedges
- Salt
Method
- Grill the corn over high heat for 10–12 minutes, turning, until charred.
- Brush each hot cob with mayonnaise.
- Roll in crumbled cotija until coated.
- Dust with chilli, add a pinch of salt and serve with lime.
How to make it lighter
- Use half the cotija and a thin brush of mayonnaise; most of the extra calories come from the toppings.
- Grill the corn dry instead of buttering or oiling it first.
- Add a squeeze of lime and extra chilli for flavour without calories.
History
Elote loco is a dressed-up version of the classic Mexican street elote, sold from street stands in Mexico.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →