Featured Ingredient — By Ben on 09 March 2012
Maize – A recap

Corn

Of course, the journey doesn’t end here. As I’ve stressed it in every post of this series, maize is the most important crop in Mexican cuisine, culture and religion. There’s always something new to learn about it. I tried to cover the basic information about its history, uses and importance and I hope I fulfilled this goal.

Now I want to ask for your opinion about these posts. Like I mentioned before, my goal is to highlight a Mexican ingredient every month or so just like I did with corn and your feedback is very important to improve the information I share on this space. Don’t be shy and please leave a comment with your opinions and suggestions. I’ll greatly appreciate it. Now to the recap of what we learned about corn:

When it comes to eating corn we learned:

For more information and recipes about corn, please visit the archived posts tagged with corn. Some of my favorite ones are:

Thanks a lot for following me and I hope you enjoy the next featured ingredient. Can you guess what it is? Hint: Look at the header image.

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(7) Readers Comments

  1. A nice recap!

    Have a lovely weekend.

    Cheers,

    Rosa

  2. I loved this, Ben. Beautiful post.
    TGIF!

  3. What a nice idea this post is, Ben. I love the recap and find it very handy as a reference. In fact, I just love what you have done with the look of your blog in general.

  4. I also like this post. Great idea doing the recap and as for me I am printing it.

  5. I love this summary of all the crazy informative posts about maize! It’s definitely a handy reference!

  6. Such great info here! Nixtamalization is so interesting–I always wonder how someone first decided to try cooking corn this way. And, I’ve never had esquites, but I really want to try it now!

  7. Pingback: Junglefrog Cooking » Cacahuate beans with chorizo, oyster mushrooms and nopales – Guestpost by What’s Cooking

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