The local food on the Corn Islands is rooted in Afro-Caribbean tradition. Rundown — a rich, slow-cooked stew of fish or seafood in coconut milk with vegetables — is the dish most associated with the islands and worth seeking out at any local spot that makes it properly. Grilled lobster, whole fried snapper, and seafood curries are also mainstays. The lobster season runs roughly October through June; outside those months it may be off the menu.
On Big Corn, you will find a wider range of restaurants and a few beach spots at Picnic Beach serving cold beer and simple grills. On Little Corn, most accommodation includes a restaurant, and the choice is more limited — but the quality at the better places is genuinely high. Prices are higher than on the mainland, as nearly everything is brought over by boat or plane.
Bring enough cash before you arrive on Little Corn — there are no ATMs on the island. Big Corn has ATMs but they can run out of cash on busy weekends. USD is widely accepted alongside córdobas.