They are everywhere. Is a cup of corn the most popular food in Baja? They didn't used to be $70. What are the ingredients besides white corn? She
seemed to be rubbing mayonnaise on the walls of the inside of the cup before she put the 🌽 in. What else?
Second question.
Why do I like habanero and picante in the desert, but not up north in Oregon?surabi - 4-15-2024 at 08:42 PM
You'd think it would be the opposite, but food in hot climates tends to be hot and spicy. And I once read that the two top countries for ice cream
consumption were Canada and Sweden.AKgringo - 4-15-2024 at 08:50 PM
Some of Cold Stone Creamery's most successful franchises are in Anchorage AK!
As far as turning up the heat, I am more likely to do that up north during cold and flu season than while I am in Baja.pauldavidmena - 4-16-2024 at 04:04 AM
Why do I like habanero and picante in the desert, but not up north in Oregon?
I grew up in a Puerto Rican family in NYC. Hot spices were not a normal part of the cuisine, but rather earthy, savory flavors (think mofongo
and arroz con pollo). The same would be true of Italian cuisine, which was very prominent in our neighborhood. Red pepper flakes would be the
upper limit of additional spice. It wasn't until I was in my thirties that I began acquiring a taste for spicy food, and now I can't eat eggs for
breakfast without hot sauce.
Cape Cod cuisine is decidedly bland, although the seafood is consistently excellent. We mostly cook our own, seasoning generously.
When in Mexico, we pretty much cook the way we do at home, but with much fresher fruits and vegetables. I'm getting hungry already!surabi - 4-16-2024 at 01:13 PM
Why do I like habanero and picante in the desert, but not up north in Oregon?
"Picante" doesn't mean what you think it does. It translates as "spicy". But not necessarily hot. You could have a dish that was was very spicy, using
a lot of Italian spices like oregano, rosemary and basil, none of which is hot, and still refer to it as "picante". Or a dessert that was heavy on the
cinnamon and nutmeg and refer to it as "picante".ftrphb - 4-16-2024 at 03:57 PM
I started to avoid sugars in favor of health. For vitamin C I now eat a bell pepper instead of an orange. No candy. Well, maybe on a holiday.
Today my corn cup is, corn, red onion, a mild green pepper, picante sauce and mayonnaise. I also have an avocado and salsa de guacamole mixed
together. And one egg. I'm not sure about mixing the corn and the avocado. wilderone - 4-17-2024 at 02:25 PM
"Is a cup of corn the most popular food in Baja?" Gotta tell you, this is the first I've heard of elote en vaso. Several recipes online. I'll look
for it next time I'm in country.
I like YOUR corn cup - try this some time - so easy:
1 can corn; 1 can black beans; 1/2 C chopped cilantro; 1 C bell pepper (I prefer red, yellow or orange); 1 tsp cumin, 1/2 tsp hot sauce, juice of 1
lime, 1T olive oil, salt. Add diced avocado at time of serving. ftrphb - 4-18-2024 at 05:29 PM
Is the elote stand putting crushed up goats cheese in the cups? The crumbs look to big to be parmesan.
[Edited on 4-19-2024 by ftrphb]mtgoat666 - 4-18-2024 at 05:48 PM
Is the elote stand putting crushed up goats cheese in the cups? The crumbs look to big to be parmesan.[Edited on 4-19-2024 by ftrphb]
Probably not parmesan. Best way to find out is to ask the vendor,… also a good way to practice/learn some spanish
[Edited on 4-19-2024 by mtgoat666]Don Pisto - 4-18-2024 at 06:20 PM
Oh, this is the best corn in a cup ever. This guy is unbelievable. He ran the old Cup 'o corn guy out of business. People come from all over to eat
this.
AKgringo - 4-18-2024 at 06:24 PM
I look for road side vendors selling queso blanco, and hopefully it is being sold by the ranchers who created it.
I bought a good size wheel of cheese from one of them once that was mild flavored and crumbled easily when fresh. as it aged in my ice chest over the
next couple of weeks, the texture became smoother and slightly stringy, and the flavor improved as it got older.ftrphb - 4-18-2024 at 08:17 PM
I found some cheese at the store that looks a lot the same. Queso cotija buenros.
"Cotija is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán.[1] White in color and firm in texture, its
flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable
in flavor to hard, aged cheeses like Parmesan"ftrphb - 4-22-2024 at 11:11 AM
Why does the elote stand have white corn? When I buy a can of corn it is always yellow corn. Udo - 4-22-2024 at 12:09 PM
After years of buying the elote en vaso all over Baja.
I found out that the corn the Mexicans use is not the American corn we are used to eating. It is not sweet. Especially not the white corn. Most of the
corn served is the common varietal corn. It is somewhat tough and not sweet at all. That is why they sell it with lots of ingredients in the cups, so
they can disguise the corn type and make it more palatable to eat.
Mexicali is about the only exception for the corn. They have a corn variety that more closely resembles gringo corn. mtgoat666 - 4-22-2024 at 01:05 PM
After years of buying the elote en vaso all over Baja.
I found out that the corn the Mexicans use is not the American corn we are used to eating. It is not sweet. Especially not the white corn. Most of the
corn served is the common varietal corn. It is somewhat tough and not sweet at all. That is why they sell it with lots of ingredients in the cups, so
they can disguise the corn type and make it more palatable to eat.
Mexicali is about the only exception for the corn. They have a corn variety that more closely resembles gringo corn.
The usa corn industry grows a variety of types: dent (field), sweet, flint, popcorn, etc.
Color and sugar content can vary within the main categories. Many varieties genetically modified… gmo, frankenfood,…
surabi - 4-22-2024 at 01:24 PM
It's cow corn. Not really meant for eating like the sweet corn you get up north. Also corn needs to be really fresh to taste sweet and good. Within a
few days of picking, it starts to get starchy and tasteless. If you pick sweet corn at its prime harvesting time, you can eat it raw within minutes or
a few hours, and it's delicious.
[Edited on 4-22-2024 by surabi]mtgoat666 - 4-22-2024 at 01:34 PM
It's cow corn. Not really meant for eating like the sweet corn you get up north. Also corn needs to be really fresh to taste sweet and good. Within a
few days of picking, it starts to get starchy and tasteless. If you pick sweet corn at its prime harvesting time, you can eat it raw within minutes or
a few hours, and it's delicious.
[Edited on 4-22-2024 by surabi]
I dont think they sell field corn for human consumption in mexico. They are probably selling sweet corn for human consumption. Sweet corn can have
varying sweetness, depending on variety, and amnt of irrigation during hot weather. Also, color generally has nothing to do with sugar content.
Agree, corn is best on the day the it is picked, and loses sweetness pretty quickly. Easy to grow at home, try it.
[Edited on 4-22-2024 by mtgoat666]ftrphb - 4-22-2024 at 04:35 PM
I don't buy corn 🌽 up north. Mansanto genetically modified corn. I bought an ear of corn today. I'm going to fry it in butter. Always read the
ingredients. If it says high fructose corn syrup don't buy it.surabi - 4-22-2024 at 05:07 PM
Don't know where you are from up north, but I always look forward to buying sweet corn when I'm up in Canada in the summer. Plenty of stores and farm
stands to buy organically-grown fresh corn in season.AKgringo - 4-22-2024 at 07:37 PM
One of my favorite things about the Nevada County (CA) fair is the booth selling fresh, local corn on the cob. It is irresistible!
It is right by the "Loading Chute" which handles the need for draft beer!
[Edited on 4-23-2024 by AKgringo]Almost - 4-22-2024 at 08:00 PM
I have purchased fresh corn from a few different local vendors around BCS and have been disappointed every single time. Nice plump cobs with ripe silk
heads. Take them home and bbq them up, open the husk, and it's silage corn (cow corn, whatever you want to call it).Small popcorn size kernels that
are opaque, tough and bland. This is the stuff used for agricultural feed for livestock. I was disappointed to say the least. The only time we've had
sweet, yellow corn is when going out to eat. Even then, it's nothing as good as Peaches and Cream corn from South Central BC.
[Edited on 4-23-2024 by Almost]surabi - 4-22-2024 at 10:12 PM
It's always kind of baffled me- you'd think a country that's staple starch was corn would be into growing more varieties.ftrphb - 4-23-2024 at 03:54 PM
