The hordes (and we do mean hordes) that flock here include plenty of young cornivores who know a great thing when they taste it. Fire-roasted, sprinkled with chili powder and cotija cheese, and brightened with a squeeze of lime, the Mexican-style grilled cobs are creamy, crunchy and a riot of flavor. They're also messy, so when you take yours to go, be sure to grab napkins.
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