Why Top U.S. Chefs Seek This Young Latino’s Quality Mexican Corn
Featuring FoodBytes! alumni Masienda
Pass by any farmer’s market on a hot summer day, you’ll likely see people sifting through enormous piles of corn — weighing it, pulling back the leaves, and bringing bags of it home for boiling and grilling. Plump and sweet when it’s at its peak, you may think that’s all there is to it.