Elote Loco recipe on a cinder grill indoor precision cooking

Elote Loco

Elote Loco by Michelin Starred Chef John Critchley

This dish is taking a humble street food from EL Salvador and turning into your everyday corn preparation. Play with different hard cheeses from around the world to make your very own unique pairing of spice, citrus & mayonnaise.

Elote Loco recipe on a cinder grill indoor precision cooking

 Serves 4-6


  • 6 each Corn, cut in ½ , very fresh
  • ½ Cup Mayonnaise
  • 2 each Garlic cloves, minced
  • 1 each lemon, juiced and zested
  • To taste Salt & Pepper
  • 2 ounces Aged Sheep's Cheese, finely grated
  • ¼ tsp Paprika, Sweet & Smoked
  • 1 each limes, cut into wedges

Elote Loco recipe on a cinder grill indoor precision cooking



  1. Place the corn on the cinder grill and set the temperature to 185°F, sprinkle with sea salt

  2. Prepare the sauce for the corn by mixing mayonnaise, garlic, lemon, salt & pepper in a bowl

  3. Once the corn has reached the temperature (Approximately 30-45 Minutes), remove from the cinder and set aside

  4. Wipe the cinder clean and turn to sear at 425°F

  5. Once the searing temperature has reached, place the corn back on the grill, close the lid and hit the sear button

  6. When searing is complete, lift the lid and gently rotate the corn and close the lid again to sear the remaining sides

  7. Remove the corn and place in a large bowl

  8. Mix with the mayonnaise mixture, paprika, and cheese in the bowl

  9. Squeeze the lime wedges over the corn and mix again

  10. Place on serving tray and spoon the extra mixture over the top

  11. Sprinkle more paprika and fresh squeezed lime to finish

Never Overcook Again

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