The chimes usually start around 4 p.m. when an older man named Enrique who’s in his late 60’s comes strolling down my street. The sound of his chimes are the ringing signal that he is out in the street selling his amazing Mexican spiced corn on the cob. He’s not the only one who makes this wonderful corn, it has become a new favorite all across the United States. I recently had it in Idaho of all places. The first place I first enjoyed this spicy cheesy creamy treat with a hint of lime was in Mexicali. First bite in, I knew I was smitten and would have to recreate this spectacular corn on the cob at home again and again. Watch my video below for the simple instructions on how to create this dish at home or for your holiday table as an alternative to the regular corn on the cob.
For more Latin recipes from Nicole Presley click over to her blog: Presley’s Pantry
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