Black corn, also known as "maíz morado" in Spanish, is a variety of corn native to the Andes region, particularly Peru 🇵🇪. Discover Peruvian Andes: www.tasteatlas.com/peruvian-andes It is distinguished by its deep purple to black kernels, which are rich in antioxidants and have been used in traditional Andean cuisine for centuries. One of the most famous uses of black corn is in the traditional Peruvian drink "chicha morada." This non-alcoholic beverage is made by boiling black corn with pinea

We're not being corny when we say these dishes are a-maize-ing. 🌽 | Tastemade