Premium Red Corn – Heirloom Corn for Red Tortillas & Nixtamal

Red Corn

Heirloom red field corn — a rare, colorful grain for striking red tortillas and specialty masa.

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Nutritional Benefits

Heirloom red corn is a whole grain that is naturally gluten-free, low in fat, and a source of dietary fiber and carbohydrates. Its warm red color comes from the corn's natural pigments, and it carries a slightly sweet, earthy flavor prized in traditional masa.

When nixtamalized, this corn yields a beautifully colored masa well suited to artisanal tortillas and heritage-grain dishes.

How to Cook

To make masa, nixtamalize the corn by simmering it with food-grade cal (calcium hydroxide) and water, then let it rest, rinse, and grind into dough. Rinse and soak the kernels first if they are very dry, and simmer until the skins loosen.

The resulting masa can be pressed into tortillas, gorditas, and other traditional dishes.

Recipes

Red Corn Tortillas – Press fresh nixtamal masa and griddle for warm, naturally red tortillas.

Gorditas – Form thick masa cakes, cook until puffed, then split and stuff with your favorite fillings.

Tlacoyos – Shape masa around a bean or cheese filling for a hearty antojito.

FAQ

Is the red color natural?
Yes, the warm red hue comes from the natural pigments of this heirloom corn variety.

Do I need cal to make masa?
Yes, nixtamalization with food-grade cal (calcium hydroxide) is what transforms the corn into workable masa.

Is it gluten-free?
Yes, corn is naturally gluten-free.

How should I store it?
Keep the dried corn in a cool, dry place in a sealed container for a long shelf life.

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