Blue Corn

Simply a variety of flint corn with a dark bluish to red color that when ground produces a blue color flour. Blue corn is grown predominantly in the Southwestern part of the United States. It has been a staple food of the Pueblo Indians dating back centuries. The corn has a coarser texture and a nuttier flavor than other varieties of corn used for flour. Far less of this corn is commercially harvested for a variety of reasons. The corn is simply not as hardy as 'dent' corn varieties. It frequently produces multiple stalks that fall over and cause problems with harvesting equipment and in general produces a lower yield. The primary use for blue corn is to produce blue corn tortillas. Tortillas made from blue corn flour are frequently denser than a white corn tortilla, but I find that it has more flavor. It is also used to produce Nixtamal which in turn is used for tamales, tortillas, or pozole.