Corny Catemaco

I am not a corn fan. While traveling through Navajo territory, or junky southern towns I will occasionally slaver over fresh cornbread smothered with butter. Even the occasional Denny's will slap me a bite. The rest of the time I ignore corn.

Corn, of course is the staple food of Mexico. Corn is also the staple food of most farm fed animals in the world. So how can Mexico compete with BUSH endowed and subsidized US competitors?
Simply, Mexico cannot compete. Although Mexico is known to have over 400 varieties of corn, most of the varieties grown make hand made tortillas and feed burros in mostly non economical dimensions.

They say the white corn is for animals or Mexicans and the yellow corn is for corn-on the cob freaks in southern food restaurants or US supermarket aisles.

So I did a little taste test.
First I defroze my genuine Mexican Walmart special yellow corn, then I shucked my freshly shucked locally purchased white corn and chopped off the ends to make it appear similar.
Then I microwaved both of them for 3 1/2 minutes.
And slothered them with butter and salt.

Then I blindfolded 4 non- Mexican volunteers for a taste test.

All said I used too much salt!

Aside from that none noticed a difference between yellow and white.

SO much for Mexicans and animals.

BTW - The customary way of serving the equivalent of Mexican corn-on-the cob, is with sloshes of mayonnaise and red pepper. YUMMY but guaranteed to zip your cholesterol to heaven.