Growers should obtain a contract before planting waxy endosperm corns. BLUE CORN Atole , tortillas, corn chips and other corn products have been the backbone of most traditional and present-day Native American and Mexican American cuisines. Dent corns, both white and yellow, now dominate this market. Although Pueblo tribes have historically grown many different colored corns, blue corn is one of the most important for both food and religious purposes. Its blue coloration comes from blue pigmentation found in the aleurone layer just below the pericarp.
Blue corn has a coarser, sweeter, and nuttier taste than other corns grown for flour or meal.
Its grainier consistency results in a somewhat denser tortilla than those made from white or yellow corn flour. In research conducted by the New Mexico Cooperative Extension Service, blue corn, like Opaque-2 corn, was found to be higher in lysine than either white or yellow dent corn varieties used in making tortillas. Most blue corn varieties were also found to be high in iron and zinc. Blue corn flours and meals have traditionally been used in making tortillas and corn chips. Newer products include pancake and muffin mixes and corn flakes.