Corn Masa

Corn masa is a type of dough made from dried corn kernels that have been treated with an alkali solution, a process called nixtamalization. This process makes the corn more nutritious and easier to digest. The resulting dough is then ground into a fine meal.

Corn masa is a staple ingredient in many Mexican and Central American cuisines. It is primarily used to make tortillas, tamales, and tortilla chips. Manufacturers use it for its distinct flavor and texture, providing a base for a wide variety of savory and sometimes sweet food products.

Corn masa is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is a good source of carbohydrates and provides some fiber and protein. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated corn and its derivatives. While generally considered safe, like any food, excessive consumption of processed foods made with corn masa could contribute to a diet high in calories and sodium.