Corn on the cob is a popular food item in many Latin American countries, where it is often referred to by different names depending on the region.
In Mexico, it is known as “elote” and is typically boiled or grilled and served with a variety of toppings, such as mayonnaise, cheese, chili powder, and lime juice. It is also sometimes served with a side of beans or rice.
In Central America, corn on the cob is known as “choclo” and is often boiled or roasted and served with butter, salt, and other seasonings.
In South America, corn on the cob is known by various names, such as “choclo” in Peru and Chile, “milho verde” in Brazil, and “maiz tierno” in Colombia. It is often boiled or roasted and served with various toppings or as an accompaniment to main dishes.
In many Latin American countries, street vendors sell from carts or stands, often with a variety of toppings or seasonings to choose from. It is a popular snack or side dish and is enjoyed by people of all ages.
Here, this young Nicaraguan boy is enjoying his in Moyogalpa, Ometepe. He says it is “rico”.