Add corn, pineapple peels, cut up apple, spices, and water to the Instant Pot.
Set to 25 minutes high pressure
Release pressure after 10 minutes.
Add corn, pineapple peels, cut up apple, spices, and water to a large pot.
Bring to a boil, then reduce heat to a low simmer.
Simmer 50-60 minutes.
Strain into a pitcher or other appropriate container (I remove large pieces first).
Add fresh lime juice.
Sweeten to taste (see notes).
Pour over ice, and garnish with fruit if desired.
I love to use ginger simple syrup to sweeten chicha morada! I definitely recommend a liquid (rather than granular sweetener) like honey or agave nectar. Sweeten to your taste. We prefer ours less sweet.
If you're only using a portion of the chicha morada, you may wish to sweeten only the part you're using. We reserve the leftover portion to add to cocktails or desserts, and prefer to sweeten separately.
Calories will vary according to amount and type of sweetener, size of serving, how much pineapple is left on the peels, etc. The entire bag of maiz morado has only about 90 calories. We use about 1 tablespoon simple syrup per serving, and I used 4 servings in calculation.