Advertisement
Purple Corn
Appears in
By Morena Cuadra and Morena Escardó
Published 2014
This is one of the many varieties of corn native to Peru. It has gained status as a superfood thanks to its diuretic effect and its incredible antioxidant content, which gives it its intense purple color. Sold dried and by the kilo, purple corn is the main ingredient of the refreshing drink called chicha morada, and of the traditional dessert with Arab roots known as Mazamorra Morada.
To use purple corn you usually make purple water, and then use that water in your cooking. To do this, take the kernels off the cob first, but don’t you dare discard the cobs because that is where the secret lies: the cobs render even more color than the kernels! Add both cobs and kernels to a large pan with apples, quince, pineapple peels, cinnamon sticks, cloves, and allspice, cover with water and bring to a boil until the water has a deep purple color (about 45 minutes). Cool and strain, discarding the solids. With this water you can make a unique purple rice that will have a beautiful color and also a fruity and spicy flavor.