Purple corn is a variety of maize grown and harvested on the valleys of the Andes Mountains. Its regular consumption has been proven to help lower cholesterol levels and fight obesity. Purple corn contains phenolic acids, whose antioxidant properties against coronary heart disease, stroke and cancer have been documented. Purple corn is the main ingredient for “Chicha Morada” called The Inca’s Gold Drink for this reason. Use this product for make chicha morada, or your own whole grain tortillas and chips.
Chicha Morada (traditional purple corn beverage)
6 whole purple corn cobs
6 cups of water
3 cinnamon sticks
2 small pieces of pineapple skin (washed)
Skin of one orange (washed)
Juice of 2 limes or key limes (you can use lemon too)
Sugar to taste
In a pot, mix the corn with the water, cinnamon, cloves, pineapple and orange skins. Bring it to a boil. Reduce fire and let it cook for 30 minutes.
Let the mixture cool. Remove the nibbles from the corn and discard cobs. Using a blender or food processor, blend the mixture until completely liquefied. You can filter the liquid to avoid any leftover chunks. Add the lime juice and sugar to taste. Remove well. Serve chilled. Enjoy!