Purple corn kernels are dark purple in color and larger than regular corn kernels. The plant itself can grow up to 8 feet tall and has broad leaves.
Purple corn is typically grown in temperate to subtropical climates. It can be grown from seeds that are planted about 1-2 inches deep and 6-12 inches apart. The soil should be well-draining and rich in nutrients. The ideal temperature for germination is between 68-86°F, and the plant prefers full sun exposure.
Purple corn is usually ready for harvest between 75-90 days after planting. The ears should be plump and the kernels should be firm to the touch. The husks can be peeled back to check for ripeness, and the corn can be picked by hand.
Purple corn is high in antioxidants, specifically anthocyanins, which give the corn its purple color. It also contains fiber, vitamins, and minerals, including vitamin C, vitamin A, iron, and potassium.
Purple corn can be used in a variety of ways, such as in tortillas, bread, cereal, and drinks like chicha morada, a popular Peruvian beverage made from purple corn.
The antioxidants in purple corn may have anti-inflammatory properties and may help reduce the risk of certain diseases such as cancer, diabetes, and heart disease. It may also help promote healthy digestion and support a healthy immune system.