These days, the squares and plazas of Washington, DC are populated by food trucks painted in bright, popping colors and sporting smart names. Cupcakes and yogurt and fusion tacos are but a few of the goodies to be found.  But Beltway Insiders remain deprived of the kind of street food that is worthy of an edgy No Reservations episode.  Snow cones in fluorescent flavors sold out of the backs of rickety trucks.  Street-corner sopes prepared on homemade comals. Tacos de la calle of every variety prepared in jury-rigged carts.  And glass vats of aguas frescas in makeshift coolers crafted on the front ends of banana-seat bicycles. This holiday weekend, in solidarity with corner cooks everywhere, we are grilling corn Mexican-style with crema, cotija cheese and a heavy dose of chile.  Here's how its done (inspired by the women of Muy Bueno Cookbook): 3.0 from 1 … [Read more...]