One of the favorite street foods here is corn (or elote), prepared in a variety of methods. I may have mentioned in my Taxco post that we tried it there for the first time. There, we experienced what seemed to be corn boiled in its husks with the full treatment, which included:
- a wooden stick shoved into one end of the ear
- a rub-down with a slice of lime
- a light slathering of mayo (room-temp preferred, naturally)
- rolling in some kind of shredded white cheese, possibly Oaxacan?
- and sprinkling with powered cayenne pepper (or the like)
To be honest, while it was interesting, I personally did not find it as rewarding as a fresh ear of Nebraska sweet corn dripping with a little butter, salt & pepper.
Anyway, the corn vendor in Alameda Central shown below opted for the simpler approach of straight-up roasting on a slightly-unstable grill. I felt she merited a posting, as I was impressed with her efforts to color coordinate her outfit with her product. Not only her yellow shirt and apron, but also her black pants/shoes which tie in well with the charred areas of kernels.
P.S. This post may or may not be a stalling mechanism as I am too tired to create a more ambitious post about our trip to Acapulco the other weekend. I am confident you will all await it with bated breath.