Begin by preparing the corn. Bring a large pot of salted water to a boil. Add the husked corn and cook for 8-10 minutes until tender. For a more traditional flavour, you can grill the corn over medium heat, turning frequently until charred spots appear. Once cooked, set the corn aside to cool slightly.

While the corn cools, prepare the sauces. In a small bowl, mix the mayonnaise with Worcestershire sauce (if using) for added depth. In another bowl, combine ketchup and mustard for a tangy, vibrant sauce. Keep these condiments ready for assembly.

Insert wooden skewers or corn holders into the base of each ear of corn for easy handling. Ensure the corn is stable and firmly secured to prevent slipping while adding toppings.

Using a spatula or pastry brush, coat each ear of corn generously with the mayonnaise mixture, ensuring even coverage. For a smoother spread, let the mayonnaise sit at room temperature for a few minutes.

Drizzle the ketchup mustard mixture in zigzag patterns over the mayonnaise coated corn. For a cleaner application, use a squeeze bottle or a spoon to control the flow.

Sprinkle the grated Cotija or Parmesan cheese liberally over the sauced corn. Rotate the corn gently to coat it evenly. A deep plate or baking sheet can catch any excess cheese for reapplication.

For additional flavour, dust the corn lightly with chili powder. Adjust the amount based on your preferred level of heat. This step is optional but adds a traditional kick.

Serve the Elote Loco immediately, ensuring the corn remains warm. Arrange the ears on a platter and provide napkins for easy clean up. For an authentic Salvadoran experience, pair with a cold glass of horchata or tamarind juice.