Red corn kernels has a ruby brick red color and creamy pink tones. Red corn contains 350% more antioxidants than common white or yellow corn. When cooked it has a soft, firm texture, and is exceptionally sweet and nutty in flavor. It works well in tomato soups or tossed with rice spices. Can be used as regular corn or prepared as Corn Posole.
Basic Cooking Instructions: Combine 3 cups of water and 1 cup of dry corn. Bring to boil. Simmer uncovered 3 min. Remove from heat, cover, let stand 4 hours. Return to boiling, simmer covered 3 hours or until done. Season to taste.