Dude, I was just making some nachos with refried beans, San Marcos jalapeņos, new york white cheddar, and those Guiltless Gourmet blue corn chips. After looking at the plate piled up, I grabbed a slice of lime sitting nearby and squeezed it on the nachos for good measure. I popped the joint into the microwave for 99 seconds, and when I pulled it out there were red spots on the chips. I presumed the red spots were where the drops of lime juice landed. Anyone have any insight into lime-blue corn chemistry?
I'm sure if I'd ever had freshman chemistry I could hazard a guess, but I'll give you one more data point:
The last time I fixed black beans the drips left blue stains on the counters that wouldn't wash off. Yesterday I dripped lime juice on one and it turned pink.
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