The sweet corn crop is ready and showing up in the agropecuario and markets. I miss the fresh corn back home (WNY). By fresh, I mean they pick it around 3-4pm and folks buy it at the stand in the front yard on their way home from work at 5. Or even better, a vegetable stand that'll pick a baker's dozen while you wait!
The best I can do for fresh down here is probably 16 hours or so. It's probably picked and trucked to market overnight.
Another strange detail in Mexico is that the corn is all white corn. Mexicans don't have the variety of hybrids in any of their produce. They grow white corn for people and yellow, or field corn, for animals. Even the primary end product, tortillas, are usually made from white corn.
An interesting side note. I read a few months ago that down in Jalisco and other nearby Mexican states, farmers are clearing away blue agave (the source of tequila!) and planting corn. They can bring in more money selling the corn to the USA to produce ethanol than the profits from distilling tequila.
Nisson's main North American plant is here in Aguascalientes. Perhaps they can develop a hybrid that'll run on tequila. Then everyone will be served.
