Purple corn can be used in beverages, desserts (ex. mazamorra), side dishes & more, or ground into purple/blue corn meal.
For a crunchy texture, re-hydrate these kernels in hot water for five minutes before adding them to baked goods, salads & more. For a softer texture, simmer until tender.
If simmering purple corn kernels for use as a side, save the remaining liquid for use when cooking rice to add color and additional nutrition to it.
Beverage Use (Chicha Morada):
Simmer purple corn with pineapple (you can use leftover core & peel) with spices (typically cinnamon & cloves) for 45 minutes covered, then 30 minutes uncovered.
Remove the pot from the heat & let the liquid cool to room temperature. Strain out & discard the solids.
Stir in lime and/or lemon juice, plus agave or honey to taste. Serve chilled over ice.
To make two gallons of chicha morada, start with 30 ounces of dried purple corn to two gallons & 1 cup of water. Additional spices (allspice, star anise) and/or fruit (apples, etc) can be added before the simmer if you wish.