Today we went to Parr Field to harvest all of our sweet corn. The sweet corn is destined for a chicos-making workshop that will be the first time we use our horno at Chrysalis Alternative High School. Chicos are traditionally made with white corn, which requires more attention to the progress of the corn at harvest time. With white corn chicos, the maiz blanco (white corn) is only sweet for a short period of time, after which the sugar in the kernels turns to starch, giving the corn its flint or flour quality that makes the corn ready for posole, chacegue (white corn porridge), masa harina for tamales, or for storage as seed.
Some people prefer white corn chicos over sweet corn, but we liked the idea of having sweet corn at Parr Field for the students in case we had other sweet corn eating activities besides making chicos…
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