I've been working hard to find some decent Mexican-style corn that's grown here in the states. I want an heirloom variety and as close to organic as possible. It's rough. But I did get a sample from one of my bean guys from this year's crop. It's a variety bred to have a very small cob while the kernels are stay pretty big. I haven't cooked it up yet but if it's a go, we should have this available by next year, maybe a little bit of it this year.
I have access to slave labor, should it be needed. Don't worry. His hands are washed!