Oct 12, 2003, 10:29 AM
Post #1 of 12
I wasn't able to eat undigestible foods like corn for years, and when I arrived in San Miguel a year and a half ago I really coveted the sidewalk vendors' offerings of roasted corn on the cob, slathered with unrefrigerated mayonnaise, rolled in grated white cheese, and sprinkled with what looked like chile power and lime. Not considering the health factors of that unrefrigerated mayo and cheese, I couldn't eat corn anyway, and it looked so good!
Conditions change, I had an operation that improved my gut, and now I can eat corn and other formerly forbidden foods. My first trip to the Tuesday Market I bought fresh corn on the cob and came home and steamed it, spread on (refrigerated) Hellman's, rolled it in grated white cheese, and added chile powder and lime.
The corn was so tough I didn't want to eat it!
The few times I've tried to buy fresh corn on the cob here it was just as tough as the old "field corn" we grew in my native Michigan, to feed the chickens. Humans got "sweet corn," much younger and tenderer, smaller ears, full packed kernels that would squirt when you pressed them, not the shriveled huge kernels of field corn that were practically indestructible.
Is all corn sold in produce stands and markets in Mexico the tough huge "field corn" I've experienced, or is it possible to get tender young "sweet corn" anyplace here?