Two islands 20 minutes apart by boat—Big Corn Island for diving, Little Corn for beachfront hammocks. A hidden gem where you dive world-class reefs, eat fresh seafood with your toes in sand, and see almost no tourists.
Fly from Managua to Big Corn Island (small regional flight, ~90 min). Land at tiny airstrip.
Walk to dive shop (everything is 10 min walk), check into hotel near Old Town Bight, lunch at fisherman's stall.
Sunset beer at Driftwood Restaurant, dinner at seaside with fresh snapper and plantains.
Early dive trip on a 30-ft boat: Blowing Rock and Lighthouse Reef (2 dives, 4 hours total).
Lunch and rest at your lodge, walk the island's east coast to search for sea turtles.
Casual dinner at Princess Ruth for Caribbean stew, watch the horizon for bioluminescence.
15-min speedboat to Little Corn Island; settle into a beachfront bungalow (no roads, only paths).
Snorkel directly from the beach at Lee's Reef, 100 metres offshore.
Dinner at Lighthouse Restaurant, walk the dark beach listening to hermit crabs and waves.
Hike through jungle paths to Baha Perico beach on the island's quiet east side.
Swim and snorkel in crystalline water, collect shells, read in a hammock.
Dinner at Elsa's for gallo pinto and fresh catch, listen to live garifuna music at a bar.
Speedboat back to Big Corn Island; visit Old Town Bight, the island's colonial heart.
Tour a local fishing co-operative, lunch at a family-run comedor, snorkel Cannon Reef.
Sunset at Westview Bar, farewell dinner with lobster tail and coconut milk.
Lie-in, final swim, pack belongings.
Fly back to Managua from Big Corn airstrip (1:30pm or 3pm flights).
Arrive Managua in early evening.