At Sun & Swell, we have always loved cooking with blue corn for its fun addition of color in a dish!
However, did you know that blue and yellow corn have a different nutritional profiles? Blue corn contains anthocyanins, which are in the same class of polyphenols that make blueberries blue and raspberries red.
Main differences between blue yellow corn:
- Blue contains more antioxidants
- Blue corn contains cyanidin-3-glucoside (C3G), which is an anti-inflammatory agent
Long story short, blue corn has a higher nutritional profile than yellow corn. The corns we source at Sun & Swell are from a family farm up in Norther California, Pleasant Grove Farms. They focus on using organic and regenerative practices that produce high quality foods both in their nutritional value and flavor. Additionally their practices such as cover cropping, crop rotation, and natural pest control, replenish the soils and contribute positively to their surrounding environment and community. We are so grateful to partner with this amazing farm.
Simple Blue Corn Salsa Recipe (inspired by Minimalist Baker with a few modifications):
- 1 cup Organic Blue Corn
- 1/4 red onion (diced)
- 2 ripe tomatoes (seeds slightly removed and diced)
- 1 whole serrano or jalapeño pepper (seeded and minced)
- Sea salt and ground black pepper (to taste)
- 1 medium lime, juiced
- 1/3 cup fresh cilantro (chopped)
- Soak 1 cup dried blue corn in cold water in a saucepan for 2 hours.
- Cover and cook slowly until kernels are tender (45-60 mins).
- Drain kernels and add to bowl with remaining ingredients.