What is purple corn?
Purple corn, often sold as maíz morado, is a deeply colored variety of corn used in Peruvian kitchens for drinks and desserts. Its kernels and cob can tint simmering water a rich reddish purple. That color is one reason it is so useful: a pot of corn, fruit and spices can become a striking pitcher drink without food coloring.
Purple corn is not simply yellow sweet corn with a different appearance. For chicha morada, the familiar Peruvian-style drink, cooks generally seek corn sold specifically for boiling and straining. Dried ears or pieces are common choices. Look for food-grade purple corn in the grocery or cooking aisle, rather than decorative corn intended for display. The finished liquid tastes gently of corn, but it is not usually sweet on its own; fruit, spices and added sugar shape the final flavor.
How purple corn builds flavor
The starting point for many recipes is an infusion. Rinse the corn, place it in a pot with water, and simmer it until the liquid has taken on a strong color and a noticeable corn aroma. Both kernels and cob may contribute to the infusion, so follow the directions for the form you have bought. Strain the liquid before serving it as a drink or using it in dessert.
Pineapple peel or pieces, apple, cinnamon and cloves are frequent companions to purple corn in chicha morada. Fruit brings fragrance and sweetness; spices add warmth without hiding the corn. You can adjust the combination to suit what you have. Avoid packing in so many cloves that their sharp flavor dominates. The goal is a balanced base that still tastes pleasant after chilling, when flavors may seem less pronounced.
From infusion to chicha morada
To make a simple chicha morada, cool the strained infusion, then sweeten it to taste and add lime or lemon juice. Adding citrus after the hot liquid has cooled helps keep its fresh character. Taste before adding more sugar: the fruit used during simmering may already have given the drink some sweetness. Serve it cold, with ice if you like, and add chopped fruit to the pitcher or glasses for texture.
A concentrated infusion gives you more flexibility than a fully diluted one. You can stir in cold water if the corn or spices taste too strong, or add a little more citrus if the drink seems flat. If you are preparing it for guests, set aside some of the unsweetened base so people who prefer a less sweet drink can adjust their glasses. Chicha morada is a useful make-ahead option for a meal built around bright seafood dishes and vegetable sides, though it is enjoyable on its own as well.
From drink base to mazamorra morada
Mazamorra morada takes a similarly colored, fruit-and-spice-infused liquid in a different direction. It is a spoonable dessert, commonly made by thickening the strained base with starch and adding fruit. Recipes vary in their choice of fruit, sweetener and thickener, so use a recipe suited to the ingredients available to you. For a smooth result, mix the starch with a little cool liquid before stirring it into the hot base. Keep stirring as it heats so the mixture thickens evenly.
The difference between drink and dessert is largely one of balance and texture. A drink should be easy to pour and refreshing when chilled. For mazamorra morada, allow enough body for it to rest on a spoon, while remembering that it may firm up further as it cools. A small squeeze of citrus near the end can brighten either version. Taste as you go rather than relying on the dramatic color as a sign that the flavor is finished.
Buying, storing and using every batch
Choose purple corn that looks and smells sound, and store the dry product according to its package directions in a cool, dry place. If you make an infusion ahead, strain out the cooked corn and fruit, cool the liquid promptly, and refrigerate it in a covered container. Keep prepared drinks and desserts chilled, particularly when serving them over a long meal, and discard anything that develops an off smell or appearance.
Purple corn rewards a little experimentation. Make one batch with pineapple and cinnamon, then try another with more apple or a lighter hand with spice. Once you know the flavor of your unsweetened infusion, it becomes easier to decide whether the next pot should be a tart, icy drink or a softly set dessert. In both, purple corn provides the distinctive color and quiet foundation that lets fruit, citrus and spice shine.
