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From Ometepe we went to Managua where we boarded this plane for a flight to the Corn Islands, about 85 kilometers off Nicaragua's Caribbean coast. |
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We landed at Brig Bay, on Big Corn Island. This is Atlantic Airlines' ultramodern terminal, complete with spiffy luggage shuttle. |
| Even though the harbor at Brig Bay is photogenic, we weren't overly impressed by the island. Our real destination was Big Corn's sister island, Little Corn. |  |
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The only way to reach Little Corn is to travel 18 kilometers from Big Corn in an open boat. The passage can sometimes be rough and is probably enough of a deterrence to keep the crowds down. |
| Little Corn, only three square kilometers in area, has the perfectly unspoiled Caribbean beaches we dream about in the depths of Vermont winters. |  |
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There is nothing much to do — just lie around in hammocks, reading, drinking cold beer, eating $5 lobster lunches, snorkeling on the beautiful reef not far off shore — you have the picture. |
| In the photo above, Barbara is lounging at Miss Elsa's. She is the proprietress of a bit of beachfront, who serves inexpensive, fresh fish and lobster cooked over an open fire, with very cold beer. Miss Elsa is on the right, with Wally. |  |
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The friendly people of Little Corn are more likely to speak English and Creole than they are to speak Spanish. It doesn't feel like Nicaragua — Little Corn is a world of its own. |
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We stayed on Little Corn at the newly-built Lobster Inn. It has only 12 tiny rooms, each with private bath, and it is inexpensive. The Cuban chef, Rolando Fabars, must be the best cook on the island. |
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If we could go back to only one place in Nicaragua, it would probably be Little Corn — though it would be a tough call. |
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