Flint Corn

Vegetable

Flint corn, often recognized by its beautiful multi-colored kernels, is one of the oldest cultivated varieties of corn. Known for its hard outer shell (“flint” refers to how tough it is), it comes in an array of colors — yellow, red, purple, blue, and white — making it both ornamental and functional. Historically grown by Indigenous peoples of the Americas, flint corn remains an enduring symbol of harvest season.

Health Benefits:

Naturally gluten-free and rich in complex carbohydrates for steady energy

Contains anthocyanins (especially in darker kernels) with antioxidant and anti-inflammatory properties

Good source of fiber to support digestion

Provides trace minerals like magnesium, phosphorus, and iron

Low in fat and sodium

How chefs use it:

Cornmeal & masa: Ground into meal for polenta, grits, or tortillas

Popcorn-type flint corn: Some varieties pop into dense, crunchy kernels

Decoration: Used for autumn displays, wreaths, and seasonal centerpieces

Heritage dishes: Used in traditional Native American recipes like hominy or nixtamalized corn

Texture & Prep Tips:
Very hard kernels — must be soaked, ground, or processed before eating. Best stored in a dry, cool area to preserve color and hardness.

Flavor profile in a dish:
Nutty, slightly earthy, and hearty — less sweet than modern sweet corn varieties.