Blue corn is used in New Mexico for atole, tortillas, enchiladas and baking. Indian Pueblo Kitchen lists blue corn enchiladas, blue corn onion rings and an atole of blue corn porridge.

Corn is a staple grain in New Mexico, and the blue and red flint varieties are used for specialties such as atole, a thick hot gruel made from blue corn meal. Stacked enchiladas are also common with blue corn tortillas. Indian Pueblo Kitchen lists blue corn enchiladas, blue corn onion rings, an atole of blue corn porridge and blue corn muffins; El Pinto sells blue corn tortillas as a side; Sadie's of New Mexico and Cocina Azul offer to add blue corn to their plates.

Where to eat Blue corn dishes in Albuquerque

4 editor picks for Blue corn dishes in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Blue corn dishes across every city.

Make it at home

Serves 1225 minEasy

Ingredients

  • 150g blue corn meal (fine)
  • 100g all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 350ml buttermilk
  • 1 large egg
  • 60g melted butter
  • 1 teaspoon vanilla extract

Method

  1. Whisk the blue corn meal, flour, sugar, baking powder and salt in a bowl.
  2. In a second bowl, whisk the buttermilk, egg, melted butter and vanilla.
  3. Pour wet into dry and mix gently. Some lumps are fine. Rest the batter 5 minutes.
  4. Heat a non stick pan over medium and add a touch of butter or oil.
  5. Pour 60ml batter circles. Cook 2 minutes until bubbles set on top. Flip and cook 1 more minute.
  6. Serve hot with maple syrup or local honey and salted butter.

Editor tip. Blue corn meal makes atole, pancakes and tortillas; the color reads slate blue, not bright.

Common allergens: Dairy.