Blue corn

[1][2][3] It is one of the main types of corn used for the traditional Southern and Central Mexican food known as tlacoyo.

It was originally developed by the Hopi, the Pueblo Indians of the Rio Grande in Arizona, and several Southeastern tribes, including the Cherokee.

[5] The traditional Hopi blue corn varieties are extremely drought-tolerant, deep-rooted, and somewhat short plants, seldom exceeding 4 to 5 ft (1.2 to 1.5 m) in height.

[6] Other native varieties of blue corn include Yoeme Blue, a small kernel, short (3 to 4 ft (0.91 to 1.22 m)), bushy, and heat-tolerant low desert blue corn variety cultivated on the Salt River Pima Reservation in Arizona, and the Tarahumara northern Mexican variety Tarahumara Maiz Azul, cultivated in the high deserts bordering the Sierra Madre in Northern Mexico.

Tarahumara Maiz Azul is widely used to make tortillas and tamales in Mexico, as well as tesgüino, a Tarahumaran corn beer.