Before you bite into these vibrant red, jewel-like kernels found at a farmer's store, make sure you have picked the right kind. Although the striking colour might make them look like pomegranate seeds, these kernels are actually from red corn, a unique and nutritious variety of maize. Unlike the juicy, sweet-tart seeds of a pomegranate, red corn kernels are firm and starchy, offering a nutty flavour and a variety of culinary uses.
In this guide, we’ll explore what makes red corn special, how to differentiate it from other red-hued foods, and why it's a colourful addition to your kitchen. Red corn is a unique variety of corn known for its distinctive red kernels. It's an heirloom grain that has been cultivated for centuries, primarily by indigenous peoples in the Americas.
Red corn comes in several varieties, including red dent corn and red flint corn. The kernels can range from bright red to deep maroon, and the colour is due to anthocyanins, which are natural pigments also found in other red and purple fruits and vegetables. Culinary uses Red corn can be used similarly to other types of corn.
It's often ground into cornmeal for tortillas, cornbread, and other dishes. The kernels can also be roasted or boiled and used in salads, salsas, and side dishes. Red corn has a slightly nuttier and earthier flavour compared to yellow corn.
Nutritional benefits Red corn is rich in antioxidants, particularly anthocyanins, which have anti-inflammatory and potential health-promoting prop.