[wdfifteen]

I've grow blue corn (we called it "Indian Corn") and I've eaten it. I don't see a big difference. Most blue corn is an "heirloom" cultivar that is genetically closer to wild native corn than more modern open pollinated (non-hybrid) corn and a long way from hybrids. But over the centuries they bred the blue out of it for good reasons. Yield is one. Using blue corn is part of the "getting back to our roots" movement and is more authentic, but if taste is your criterion, I don't see it. Putting dye in yellow corn meal is just marketing, but it may not be the only thing they do. If Senior Smith's tortillas are tasty, they'd be smooth peckin' even without the dye.