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Esquites


June 29, 2011

The Mexican way to wildly dress simply cooked corn drives me wild:

Crunchy sweet corn on a stick, brushed with butter and mayo, coated in tangy and salty crumbled queso fresco, sprinkled with chile powder, typically chile piquí­n, coarse salt and a liberal squeeze of lime juice…

It doesn’t matter if I am hungry. The mere site of a street food corn stand makes me stop dead in my tracks and zoom over for one. Like a wild woman. I need one. Well, the truth is one is not enough, ever.

In Mexico you find corn stands all over, in little towns and big cities. Locals know what day of the week and at what times they show up. If you are not from there, it takes a while to figure it out.

Continue reading Go Wild, Munch On Your Crazy Corn!


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