Blue corn is a soft starch with blue pigments in the hulls. It’s best for making grits and flour, and contains more nutrients than regular corn. Organic blue corn is superior in taste and nutrition, but more expensive. Freshness is important, and storage is necessary to avoid spoilage.
Blue corn is a type of cornmeal that is also considered a soft starch. Unlike yellow or dent corn, the hulls of these kernels contain cells that have blue pigments, which give this particular version its unique color. The best type of blue corn depends on what you’re using it for; typically, the grains are ground into meals and flours. There are special steps to take in terms of storing this corn when cooking it at home to avoid spoilage. While most fresh corn is preferred for cooking, some proponents believe organic corn is far superior due to its taste and nutrient content.
Traditional yellow corn is often cooked and eaten as is, while the blue versions, on the other hand, are preferred for making grits and flour. Processed flour is often used to make tortilla chips and chips, while mash can be used to make muffins and pancakes. Blue corn generally contains more nutrients than regular versions, including higher levels of iron, lysine and zinc. Some chefs believe that adding lime juice to processed blue corn can help improve the effectiveness of lysine, which helps build protein in the body. True blue corn may also have an admixture of bluish-white to white kernels within the stalks.
Before cooking this type of corn, make sure the vegetable is at its freshest. The stems should be firm and the delicate pits inside should not be bruised or overly soft in texture. Corn should be placed in the refrigerator immediately so it will stay fresh until you are ready to cook it. If you don’t plan to cook the corn for a few days, consider placing the stalks in the freezer. Cornmeal meals and meals will also need to be refrigerated to maintain freshness.
Organic blue corn is a version where no pesticides are used during its harvest. Western corn rootworms are especially problematic for blue corn farmers, which is one reason pesticides are used to protect fields. Proponents believe organic corn is superior in both taste and nutrition to blue corn which is harvested the traditional way. Organically grown corn is also believed to contain more antioxidants, such as xanthenes, than regular types of corn. Keep in mind that organic produce is generally more expensive, so it’s wise to weigh the benefits of this type of corn against the additional costs.
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