Blue Corn

Blue corn is a variety of flint corn with a naturally deep blue or purple kernel color. It is grown in several regions of the Americas, including the southwestern United States. The kernels are typically dried and ground into flour or masa for use in various food products.

Blue corn flour and masa are used to create snacks like tortilla chips, corn chips, and pretzels, offering a unique color and slightly different flavor profile than yellow or white corn. It is also used in baked goods, tortillas, and as a thickener for sauces and soups.

Blue corn is a whole grain and a source of fiber, protein, and antioxidants, particularly anthocyanins, which give it its color. The U.S. Food and Drug Administration (FDA) recognizes corn as Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated corn and its components. Typical consumption of blue corn in food products is not associated with adverse health effects.