Move over yellow corn–ultraviolet corn is bringing a little extra color to the table! With its deep purple kernels and naturally vibrant color, this unique variety is as fun to look at as it is to eat.

And the best part? Our ultraviolet corn is locally grown by Ward's Berry Farm in Sharon, Massachusetts, so you can enjoy something a little different while supporting a nearby New England farm.

How to Cook Ultraviolet Corn

You can prepare ultraviolet corn much like traditional sweet corn. Try it:

• Grilled: Brush with butter or olive oil and grill until lightly charred.
• Boiled: Drop the ears into boiling water for about 3-5 minutes, then slather with butter.
• Off the cob: Cut off the kernels and add them to salads, tacos, salsas or grain bowls.

Fun tip: The purple color can soften or change slightly when cooked, so don't worry if your corn looks a little different after it hits the heat!

Easy Chili-Lime Ultraviolet Corn

Want to make your colorful corn even more exciting? Try this simple combination:

Ingredients

• 4 ears ultraviolet corn
• 2 tablespoons butter, melted
• 1 lime
• 1/2 teaspoon chili powder
• Salt, to taste
• Fresh cilantro, optional

Directions

Grill or boil the corn until tender. Brush with melted butter, then sprinkle with chili powder and a little salt. Finish with a squeeze of fresh lime juice and cilantro. That's it!

Whether you're grilling it for a summer dinner or adding the kernels to your favorite recipe, ultraviolet corn is a fun way to put a colorful twist on a classic.