For years I was convinced that corn was best left to feed cattle (although personally, I prefer grassfed beef, and so didn’t even want to eat the animal that ate the corn). Corn is cheap, pedestrian, and high on the glycemic index.
Then I met LC. He loves corn. Now when I see it on the menu I exclaim, “Look, they have corn!” This is especially true at Mexican restaurants where it’s often charred and sprinkled with spicy seasoning. Bartaco goes one step further by topping it with crumbled cotija cheese.
969 Marietta Street NW 404-607-8226