Blue corn, also known as hopi corn, is one of the oldest varieties of corn native to North America. It has been a staple food of Indian tribes of the American Southwest such as the Hopi, Pueblo, Navajo, and Zuni tribes since centuries. It is an open-pollinated crop, which means, the pollens of blue corn are transferred from the anther to the stigma by means of external agents including birds, insects, and wind. Although the blue-colored corns are hard from outside, they are very soft and tender inside. The corn is highly nutritious, and has a coarser texture and a nuttier flavor than its white or yellow counterparts. The blue corn crop is susceptible to infestation due to corn ear worm, which destroys the top end of the corn. Another problem is that the corn gets lodged during the dry season, making it difficult for harvesting with machines. The following table provides data about the nutritional value of blue cornmeal.

Blue Cornmeal: Values per 28 g (1 Ounce)
Calories	465 kJ
Total fat	1.5 g
Cholesterol	0 g
Total Carbohydrates	21.5 g
Dietary Fiber	2.4 g
Sugars	0.5 g
Protein	2.9 g
Sodium	2 mg
Iron	0.8 mg
Zinc	0.8 mg

Source: NutritionData Protein Protein is an important building block of bones, muscles, cartilage, skin, and blood. Blue corn contains 30 percent more protein than the total protein content of white and yellow varieties. It also contains high concentrations of essential amino acids such as tryptophan and lysine. Antioxidants Anthocyanins are antioxidant flavonoids that protect many body systems. Blue corn contains high levels of anthocyanins, which contribute to its deep blue color. These antioxidants help protect the cells from damage caused by free radicals. They also help control body weight. According to some studies, anthocyanins have anti-inflammatory and cancer-preventive properties. Minerals Blue corn is rich in minerals such as iron and zinc. Iron is essential for the production of red blood cells, whereas zinc helps improve the immune system function. Blood Sugar Blue corn is a low-GI (glycemic index) food, which releases glucose in the blood slowly and steadily. This means that blue corn does not cause a large spike in blood sugar levels, and therefore, its consumption is beneficial for health, especially for diabetes. The flour obtained from the blue corn has a coarsely-grained consistency. It is extensively used in the food manufacturing industry. Some of its uses are given below. It is used in making tortillas and corn chips as well as products like cornflakes, muffin mixes, cornbread mixes, and pancake mixes. Blue corn flours and meals are used in making Southwestern dishes like piki (wafer-thin cake), chaquegue (cornmeal mush), and atole (cornmeal drink). Blue corn makes a good substitute for other corn varieties since it provides more nourishment than them. So, try using blue corn in any of the "regular" yellow-corn recipes, and enjoy its health benefits.