Chicos are traditionally made by picking ears of corn when young, tender, and sweet. The corn, husk and all,  is roasted slowly in a mud oven, called an horno, overnight.  The roasted corn husks are then pulled back and weaved together and hanged to dry for later use. After several months of drying, the corn is rubbed off the cob.  The small, wrinkled, tanslucent kernels make a wonderul New Mexican delicacy that compliments certain Southwest dishes.  It is typically added to Pinto Beans making it rich, wonderful taste.