I got this corn at the Smithsonian Folklife Festival. Peru this year. Peruvian purple corn drink..
It calls for pineapple rinds, and I had cantaloupe rinds, so, you know, leftovers..
- 4 purple corn ears
- 6 liters water
- rind of 1 small cantaloupe
- 3 lemons
- 1 apple, cubed
- 2 tablespoons cinnamon
- 1/4 cup sugar
Boil the corn in the water for an hour with cantaloupe and juice and zest of 2 lemons. Drain it off and cool it down to room temperature. Add in the sugar, cinnamon, juice of the second lemon, and apple.
Put it into the fridge until chilled.
And then maybe, you know, serve with rum..
Chicha Morada. Tastes like Christmas.