Blue corn (also known as Hopi maize) is a variety of flint maize grown in northern Mexico and the Southwestern United States, particularly in the states of Arizona and New Mexico. Flint maize are the ones in which the outer layer is as hard as the flint in order to protect the softer inner kernels.
It was originally developed by the Hopi, and remains an essential part of Hopi dishes like piki bread. Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine.
In addition to its sharply different color, blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn. When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.
Purple corn (Spanish: maíz morado) or purple maize is a corn grown in the Andes region of South America. Is common in Bolivia, Ecuador, Peru, and it is used in chicha morada (a drink made by boiling purple corn with pineapple, cinnamon, clove, and sugar) and mazamorra, a type of pudding. One of the most popular drinks is the “Api” or also known as “Inca’s dessert”. Because of its beautiful and different color its used by people to color food and beverages. This practice was was native to Southern America but is now beginning to popularize in other part of the world as well. Besides its use as food and dye, purple corn is thought to have many health benefits.
So what gives red corn the ruby like red color? Its the anthocyanins, or health-promoting antioxidants. This means that it’s both more visually appealing and healthier than traditional corn. It is less sweeter and more crunchier than the white or yellow corn. Again, this corn is grown in the american continent. In fact you musus now that the native americans were the first people in the world to grow corns.
This is the sugar rich variety of sweet corn that is most popularly used in the sweet corn soup.
This is the most commonly seen or rather the only corn available in all the vegetable markets. Most of the recipes in the corn week comprise of these. Yellow corn are also very rich in sugar.