Corn, Maize, Masa, Nixtamal, Pozole
Corn is the essential ingredient for making tortillas, tamales, hominy, and pozole.   Each of the above terms and foods will be discussed in this article.

Corn -  Article Contents
History and Lore	Recipes
Glossary of Terms	Nutrition
Medicinal Uses	Masa vs. Masa Harina
Credits and Resources	Buy Fresh Masa

Blue Corn -  Simply a variety of flint corn with a dark bluish to red color that when ground produces a blue color flour. Blue corn is grown predominantly in the Southwestern part of the United States. It has been a staple food of the Pueblo Indians dating back centuries. The corn has a coarser texture and a nuttier flavor than other varieties of corn used for flour.

Far less of this corn is commercially harvested for a variety of reasons.  The corn is simply not as hearty as 'dent' corn varieties.  It frequently produces multiple stalks that fall over and cause problems with harvesting equipment and in general produces a lower yield.

The primary use for blue corn is to produce masa for blue corn tortillas. Tortillas made from blue corn flour are frequently denser than a white corn tortilla.  It is also used to produce Nixtamal which in turn is used for tamales, tortillas, or pozole.

Corn Husks - (pictured below)The outside sheath that covers a cob of corn.  The husks can be used fresh or dried. Normally the dried husks are soaked and used to wrap foods such as tamales. Local artisans in Mexico use corn husks to produce beautiful corn husk dolls.

Flint Corn - Called flint because of it's dense, hard exterior. This is also referred to as Indian corn.  Both red and blue corn, as well as popping corn are types of flint corn. This type of corn is primarily used for animal food.  

Hominy - Essentially it is the same as nixtamal. Dried field corn that has had the hull and germ removed. The fresh version bears little resemblance to the canned product.  Hominy is used to make traditional Mexican dishes such as Pozole (soup). It can also be dried and ground and used for hominy grits.

Maize - From the American Native Indian word, mahiz. This is the term the Europeans gave "corn".

Masa - Masa is the Mexican word for "dough".  It refers to the corn dough used to make tortillas, tamales, as well as other traditional Mexican dishes. Buy: Blue Corn Masa, Masa for Tortillas, Masa for Tamales.

Masa Harina - Is "dough flour".  The fresh masa is force-dried and ground into a fine powder.  It may then be reconstituted with water or other liquids and used to make tortillas.

Nixtamal (nixtamalado) -  Dried maize which has been lime treated and partially cooked.  Available in Mexican grocery stores.  This can be used to grind and make tamales or tortillas, or used for hominy or pozole. Making Nixtamal - Please follow this link to our Nixtamal (Masa) page for detailed instructions on making fresh nixtamal and masa.

Red Corn - Another type of Flint or Indian corn. Occasionally used to make flour for tortillas.  In Mexico this is used for pozole.  Commericially it is used for animal feed.

Related Articles
Tortilla Presses - Read More About Tortilla Press. Article shows the various types and how they are used.

Masa - How to make homemade masa (corn dough). An illustrated guide to making your own masa flour.

Flour Tortillas - How to make flour tortillas

 

Victoria (Cornona) Plate-Style Grinder

This grinder is made by Victoria (Columbia, South America). It attaches to your counter top or work surface.  The standard version comes fitted with steel plates and costs about $40.00. Stone plates are a good add for a finer grind but are difficult to find. In Mexico and in South American only the steel plates are used and most people find that to be satisfactory for corn grinding. Low hopper Grinder: $34.95

Masa Harina, or masa flour is an adequate substitute for fresh masa if you have no other options.  The flavor will not be the same as fresh masa.  Two common brands are Quaker, and Maseca (the better of the two). To make tortillas you simply add water to the flour. Let it sit, covered, then form into balls and press with a tortilla press.

Credits and Resources
Blue Corn Production and Marketing in New Mexico - George W. Dickerson, Extension Horticulture Specialist

 
Story of Corn by Betty Harper Fussell
This excellent book details the liniage and impact of corn on the development of American cuisine.