There’s something about the way Mexicans make corn. Although more traditional versions involve slathering the cob with mayo, Diablo’s takes it a little easier on you and seasons the wood-grilled ear of corn with fragrant garlic butter. A generous sprinkling of crumbly cotija cheese adds a pleasant funkiness to the charred smokiness of the sweet corn.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products