Blue Corn Production and Marketing in New Mexico
Guide H-226. George W. Dickerson, Extension Horticulture Specialist
"Chicos are corn in the soft dough stage that has been steamed in the husk and dried. Traditionally, a pit was dug in the ground and the soil heated by burning wood in it for 1 to 2 days. The fire is removed an green ears in the husks are then placed in the pit and covered with soil.. the partially roasted ears are removed, the husks stripped back, and the ears tied together in pairs and hung out to dry. The kernels were roasted to kill the grains, and to help them dry faster to preserve their food value. Chicos are generally cooked with chile and green onions, or in stews".
Chicos can be difficult to find outside of the Southwest. Normally they are available at specialty food shops. Dried corn should be stored in a cool, dry location such as your pantry. You can place the corn in large jars with tight fitting lids. The corn can be stored for several months.