EASY PERUVIAN CHICHA MORADA RECIPE

purple corn

🥗Healthier: blue corn

💰Cheaper: white corn

Blue corn offers similar flavor and color, while white corn is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor profile.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a tropical taste, while canned pineapple is budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon adds acidity, while vinegar is a cost-effective alternative.

Wash the pineapple thoroughly as it picks up dirt, since we will be using the skin.

Remove the kernels from the corn cob by twisting in opposite directions with your hands.

Add 3 cloves to the pot with the corn.

Add 1 stick of cinnamon, split in half, to the pot.

Cut the apple in half and then into four pieces, placing it in the pot with the other ingredients.

Remove the skin from the pineapple from top to bottom, reserving the flesh for another use, and place the skin in the pot.

Fill the pot with water three-quarters of the way, approximately 5 liters.

Place the pot over high heat and bring to a boil, then reduce to a gentle simmer.

Let it simmer for approximately 2 hours or until the liquid has reduced by half.

After 2 hours, check that the corn kernels have split open, indicating it's done.

Strain the mixture and allow it to come to room temperature.

Place the strained mixture in the fridge until completely chilled.

Once chilled, season with lime and sugar, or agave syrup if preferred.

Whisk everything until well incorporated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary