by Eric Doksa
Mexican street corn is basically the vegetarian version of barbecue ribs: hot, messy, and delicious. Taco Mamacita does corn right by throwing the cob in the deep fryer after roasting in the husk. The corn comes out hot with a mixture of golden and slightly charred, browned kernels, a layer of smoky chipotle crema, and a dusting of sharp parmesan. A mess? Yes, but worth it for the satisfying chaos of sweet, smoky flavors.
© 2016 Charleston City Paper