Today i made a purple sticky corn soup using a recipe from rachael ray show page the only thing I left out was the hot honey and add in sour cream or greek yogurt as your choice of toppings. So I understand were all going through a hard time in California the only thing i would say is stay safe and hungry. I found history of this article on sticky purple corn enjoy here
https://en.m.wikipedia.org/wiki/Waxy_corn

White Miso purple Corn Soup

• 10 ears purple sticky corn, shucked
• 4 tablespoons butter
• ¼ cup white miso paste
• 1 large onion, chopped
• 3 cloves garlic, peeled and crushed or grated
• 1 quart chicken bone broth or stock, or vegetable stock
• 2 cup water
• 2 large bay leaves
• Salt and Pepper
• Sour cream for serving 

Place a small bowl upside down in a larger glass bowl. Balance corn on stable end to scrape kernels from cobs and reserve cobs.  

In a large pot or Dutch oven over medium to medium-high heat, melt butter. When it foams, melt miso into butter and whisk to combine. Add the onions, partially cover, and soften a few minutes, then add garlic, corn cobs, stock, water, and bay leaves. Raise heat to bring to boil, then reduce heat to low, rolling boil and cook 30 minutes. Remove the bay leaves and cobs, then puree with immersion blender. For a smoother soup, transfer to high power blender and process on soup setting.  

Check to season and then divide into bowls and garnish with a dollop of sour cream and sprinkle of black pepper and enjoy