Mexican-style corn on the cob has definitely become a thing in New York, but I am pretty sure the trendsetter was Café Habana… and its still the best I have had to date. Now, this place is either extremely popular, or the space is exceedingly small. I actually think it’s a little of both, so get ready for elbowing your way to a table. No matter. This is New York, and if you live here you take a certain pride in how long you are willing to wait for really delicious food (I have done up to 2 hours at Freeman’s. It was worth every minute, even if I was wasted on whiskey cocktails by the time I got to my meal). Back to the corn, it tastes, for lack of a better work, like crack. You lick up all the rich spicy, creamy, salty goodness slathered on top, and underneath the refreshing crunch of watery corn balances it out. Mmm So I once asked the waitress what on earth was on this cob, and she somewhat hesitantly told me mayonnaise was involved (of course). Turns out the full list includes mayonnaise, sour cream, cumin, salt, cotija cheese, chili powder and lime squeezed on top. The corn is really just a frill.
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