Rotary combines are the preferred means of harvesting over picker-shellers because they result in fewer cracked kernels. Most blue corn is grown under contract. Large buyers often require the recleaned seed be free of disease, insect infestations, frost damage, extraneous matter and other imperfections. The Federal Food, Drug and Cosmetic Act requires the seed be free of unsafe chemical residues. A good, dark blue color is important.
Most processors also require the grain be delivered in new burlap or paper bags.
It is the basis for many traditional Native American foods. Blue corn tortillas have traditionally been one of the most popular foods made from blue corn. Blue corn flour tends to have a coarser, grainier consistency than yellow or white corn flours, resulting in a somewhat denser tortilla. Piki or paper bread is less well-known than blue corn tortillas. Prepared from a thin batter of fine blue corn meal and boiling water, the resulting paste is spread on a hot, flat stone or metal griddle that has been oiled with crushed seeds of squash, sunflower or watermelon.