White Corn Tortillas

White corn tortillas are a type of flatbread made from masa harina, which is finely ground white corn that has been treated with an alkali solution (nixtamalization). This process makes the corn more digestible and improves its nutritional value. The masa is then mixed with water and sometimes a little salt, pressed into thin discs, and cooked on a hot griddle.

White corn tortillas are a staple food, often used as a base for dishes like tacos, enchiladas, and quesadillas. They provide a neutral, slightly corny flavor and a flexible texture that holds fillings well. Manufacturers use them as a grain-based wrapper or base in a variety of Mexican-inspired and Tex-Mex foods.

White corn is a source of carbohydrates and some fiber. The nixtamalization process used to make masa increases the availability of niacin (a B vitamin). The FDA lists corn as Generally Recognized As Safe (GRAS). International bodies like JECFA have evaluated corn and its components. At typical consumption levels, white corn tortillas are considered a safe food.