It's that time of year again when we count down to New Times' Best of Miami 2012 issue in June. Until then, Short Order will serve up 100 of our favorite dishes in the 305. If you have any nominations of your own, please send them to firstname.lastname@example.org.
76. Paleta de Elote at La Michoacana Paleteria
Sometimes (better said, most times) we're turned off by unconventionally used ingredients. For example: corn. The first few things that probably go through your mind are corn on the cob, corn casserole, perhaps baked beans and barbecue ribs. For the U.S., corn screams Southern comfort. But just past the border, corn, or elote, screams a different kind of southern comfort.
A paleta de elote might freak some people out, at first. "A corn Popsicle? Gross." Yeah, the idea is a little strange, but think of it this way: a perfect corn on the cob would be crunchy, meaty, and (drum roll, please) sweet! Naturally, my good ancestors down in the mother land figured, well, hey, if corn is naturally sweet, turning it into a dessert can't be too bad.
No, dearest ancestors, it ain't bad at all!
Behold the paleta de elote: sweet, creamy, and yes, very corny. Essentially, it's sweet corn on a stick. You eat that all the time, right?
What's most interesting about this pop is that the second it hits your tongue, the weird idea of corn in your dessert melts away. When you try it, you'll think, "This is the way corn should be prepared."
Just be forewarned: it's the kind of thing you have to try only once. Why once, you ask? Because inside the paleta is a little Mexican ancestor that guarantees your complete and utter satisfaction. So, it only takes one try to be in love with it forever.
100 Favorites Dishes
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