Blue corn has a sweeter and nuttier flavor than traditional corn
Lower glycemic index and can release niacin when ground
Why You'll Love It
The Hopi Native American tribe initially cultivated blue corn. It is twenty-percent higher in protein than white or yellow corn. It is popular in the production of blue masa for tortillas and tamales. It is also used in many traditional Native American stews, frybreads, and mush. It is prized for making tortillas with a delicate texture and beautiful navy or purple hue.
Cornbread, Bread, Griddlecakes, Tortillas, Tamales, Navajo Blue Corn Mush, Blue Corn Fry Bread, and Posole Rojo