Morado Potolero Mexican Corn, This amethyst colored corn is an old favorite of Jere Gettle. Many years ago while on one of his first seed collecting trips to Mexico he found seeds of this wonderful corn. Traditionally it is grown for grinding and makes a wonderful full bodied tortilla flour. It is grown in many parts of Mexico (or similar forms) but is especially prevalent in North Western Mexico. This is a really gorgeous variety that is well worth growing out. It should do well in many places in the states as long as it is not too northerly. At approximately 150 days, it is certainly not as long seasoned as the Andean varieties that the botanical explorer Joseph Simcox has recently brought to Baker Creek Seeds.