Purple corn, or maiz morado, is a variety of maize grown in the valleys of the Andes Mountains. High in antioxidants, purple corn is the primary ingredient in chicha morada, an Incan beverage, but it can also be ground and used to make your own tortillas or chips.
Regular consumption of purple corn is proven to fight obesity and to help lower cholesterol levels. The phenolic acids found in purple corn contain antioxidants that help prevent coronary heart disease, strokes and cancer.
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!