Roasted corn on the cob remains one of the most popular culinary traditions in San Cristóbal de Las Casas, where it is sold year-round in markets and on city streets.
The raw, husked corn is placed on a grill set up over a charcoal brazier. During cooking, it must be turned constantly until it acquires the characteristic dark brown or blackish hue of traditional roasting.
This food is usually eaten plain or with lime, salt, and piquín chili powder. Some people also add seasonings like Maggi-type bouillon to intensify the flavor.
Vendors explain that another way to prepare it is to wrap the corn in its husks and place it directly over the fire for approximately 25 minutes, turning it constantly to prevent burning.
According to residents of the Chiapas Highlands region, corn is considered a food with significant nutritional benefits, as it provides complex carbohydrates that serve as a source of slow-release energy.
In addition, it contains dietary fiber that promotes intestinal health and contributes to better digestion. It also provides small amounts of protein and natural fats derived from tender corn.
During a tour of markets and streets in San Cristóbal de Las Casas, Indigenous women from Chamula and Zinacantán were observed preparing corn on the cob over traditional braziers.
The vendors noted that this product is harvested year-round in communities throughout the region, ensuring a steady supply.
They indicated that the price of sacks of corn ranges between 300 and 400 pesos, although it can vary depending on the season and production.
“Here in San Cristóbal, corn is available every day. We buy it in bundles or sacks that cost between 300 and 400 pesos or even more. Once roasted, we sell it for between 30 and 35 pesos. It’s very tasty and completely natural. Some people eat it with salt or chili powder,” said one of the vendors.
The merchant added that they work from Monday to Saturday and rest on Sundays to attend church, thus maintaining a family and community tradition linked to the sale of this typical food.
Source: oem
