Nixtamalized corn

Homemade Corn Tortillas are so much better than store-bought, and easier than you think! Try these for your next taco night!

Nixtamalized Cornbread: Using nixtamalized corn in place of cornmeal in this recipe yields a nuttier, more complex cornbread. We love its rich, dark brown crust so much that we often serve this cornbread upside down.

Making nixtamalized corn dough for tortillas is incredibly easy. This recipe, designed for home cooks, requires dried corn, slaked lime, and a food processor.

Making nixtamalized corn dough for tortillas is incredibly easy. This recipe, designed for home cooks, requires dried corn, slaked lime, and a food processor.

The flavor is similar to horchata with the consistency of a thin cream of wheat. It is warm, smooth, rich, creamy, flavorful, and satisfying to enjoy for breakfast or an after-dinner drink. When my son took a drink he said, “It tastes like Mexico.” I couldn’t have said it better myself. It has all the aromatic and comforting ingredients of Mexico that is so soothing.

Cornmeal isn't just for the kitchen! Find out what else cornmeal can be used for!

Nixtamalized corn is getting its due across the U.S., thanks to newly available heirloom maíz from Mexico and a mighty little grinder called a Molinito.

Baby corn is young corn that is harvested before fertilization, which yields a mini, tender version of the mature cob. Learn more about how to cook with baby corn.

One of my favorite places in the Centro Histórico is an old corn mill on Calle Aranda. It’s one of the few places left in the neighborhood that still grinds dried corn into nixtamal, the doug…

Around 500 years ago corn (or maize) was introduced to Europe through the Columbian Exchange with Mesoamerica. It quickly took hold as a staple crop in...