Purple corn (maiz morado) is a major Andean crop, has a higher antioxidant capacity than blueberries. When cooked it gives an eye appeal and a soft- firm texture, and a unique corn flavor to many stews, soups and casseroles. A refreshing drink "chicha morada" is made from purple corn.
Basic Preparation: Soak 1 cup dried corn in 2 cups water for at least 2 hours or overnight. Do not drain. Cover and bring to a boil. Reduce heat to simmer and cook 60 minutes until tender. Store in a dry and cool place.
