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A variety of cornmeal made from blue corn. A roasted version is known as “blue atole flour”. Blue cornmeal has more protein than other types of cornmeal and baked goods take on a purple coloration when it is used.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration in the autumn months.