Blue Hopi corn has a subtly sweet and earthy flavor, and its kernels are crunchy.
When eaten fresh, it’s sweet but not too sweet, and very starchy.
The corn’s blue color is more pronounced when it’s picked ripe. Blue Hopi corn is a staple of the Hopi people and can be used in both sweet and savory dishes: Savory dishes: Chili, blue cornbread
Sweet dishes: Tortillas, muffins, pancakes, salsas, chowders, stews
Blue Hopi corn is also nutritious, containing more protein and health benefits than yellow corn.
It’s easier to digest because it has less indigestible starch, and it has a lower glycemic index, which means less sugar spikes and crashes.
Blue corn is also rich in essential vitamins and minerals, dietary fiber, and other nutrients.
If you let Blue Hopi corn dry, you can use it to make flour. The kernels grind up into a fluffy, nutty flour that can be mixed into oatmeal or cornbread.