Bicolor corn is a great source of folate, a vitamin B type that helps cells function better as well as for a great digestion. Like wise, it contains vitamin C, A, potassium, copper, magnesium, manganese, and iron.
Bicolor corn can be served both raw and cooked.
When fresh, kernels can be removed from the cob and added to potato, green, or pasta servings of mixed greens, or prepared with other vegetables and spices as a basic corn salad.
Bicolor corn can also be utilized for topping for tacos, stuffed into tomatoes,in rice and grain bowls, or utilized as decorations in cold soups. Just like yellow and white corn, bicolor corn is great for simmering, barbecuing, steaming, and boiling.
Cobs can be barbecued and filled in as a side dish, covered in cheeses, spice margarine, and sauces, or be scorched and blended in with simmered meats and vegetables.
Bicolor corn can likewise be prepared into biscuits and bread, warmed into a custard, or cooked into meals. Bicolor corn matches well with cheeses like parmesan, cotija, and cheddar, vegetables, spices like mint, cilantro, and basil, red onions, tomatoes, avocado, arugula, and meats like pork, hamburger, and poultry.