Dried Purple Corn
Choose 10 or 60 lbs.
Purple corn (aka blue corn, maiz morado) is a special variety of Peruvian corn from the Andes region of South America. It has a toasty, starchy flavor that is less sweet than conventional corn. It’s also packed with a purple pigment – anthocyanin – that is a powerful antioxidant & anti-inflammatory & adds a little “mustiness” to the corn’s flavor similar to that found in huckleberries or blueberries.
Purple corn is one of the more concentrated sources of anthocyanins, and contains more than blueberries.
Purple corn can be simmered like other dried corn varieties for use as a vegetable in soups, salads, etc. It is also often ground into purple corn flour, used in beverages, or simmered to produce a deep purple colorant used in several foods from the Andes region.
Store dried purple corn kernels in an air tight container in a cool, dry, dark place.
RECIPES & TIPS
Purple corn can be used in beverages, desserts (ex. mazamorra), side dishes & more, or ground into purple/blue corn meal.
For a crunchy texture, re-hydrate these kernels in hot water for five minutes before adding them to baked goods, salads & more. For a softer texture, simmer until tender.
If simmering purple corn kernels for use as a side, save the remaining liquid for use when cooking rice to add color and additional nutrition to it.
Beverage Use (Chicha Morada):
Simmer purple corn with pineapple (you can use leftover core & peel) with spices (typically cinnamon & cloves) for 45 minutes covered, then 30 minutes uncovered.
Remove the pot from the heat & let the liquid cool to room temperature. Strain out & discard the solids.
Stir in lime and/or lemon juice, plus agave or honey to taste. Serve chilled over ice.
To make two gallons of chicha morada, start with 30 ounces of dried purple corn to two gallons & 1 cup of water. Additional spices (allspice, star anise) and/or fruit (apples, etc) can be added before the simmer if you wish.