Roasted Corn, Mexican Style

I went to a new grocery store near my house on Monday night. It was a little mini version of Garden Fresh market, leaning strongly to the Latino. It has a decent if not huge variety. It's prices were a bit higher than I would have liked, but it had a lack of frozen, convenience food, which, in my book, is a good thing. Outside, they had a person selling roasted. God, did it smell good! There is nothing quite like the smell of roasted corn. I decided to get one. The clerk asked if I wanted it traditional Mexican style.

Well, I am always up for something new, so I said why not? She began by spritzing it with spray butter and then coating it with what I assumed was near melted butter, then coasted in Mexican dry cheese and sprinkled it with chilli powder. I took it home and took a bite.

Um, that old adage about assuming? Too true.

What I thought was butter was actually mayonnaise. On roasted corn. Didn't like it. Tasted funny. Weird texture. And I should have known it was mayonnaise. When I worked at the Latino agency, we went through mayo like nobody's business. A favorite treat of some of my co-workers? Mayo put on bread and then chucked in the toaster oven. Not nearly as bad as it sounds to Norte Americano ears.

I took my roasted cord to the sink and washed it off. Frankly, it was much better plain. I guess next time I will know to just ask for butter, salt, and chilli. Live and learn! How much sadder would it have been to not have tasted it at all?