When we first arrived, seeing corn-on-the-cob in street vendors' stands made our mouths water for that luscious, sweet corn of Oregon summer...until we tried it.
This is not that kind of corn.
The corn of our area is a more hearty, starchy variety; more suitable for grinding into cornmeal or using as grain. However, as is pretty typical for the Mexican people, they have found many uses for it, and once you learn how the nationals prepare it, it really is a treat!
Braulio got to man the firepit last Saturday for Cristina (who was in charge of cutting the corn off the cob and seasoning it).
Sarah and Caleb led few games which worked up everyone's appetites.
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