Inspiration from Meghan

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Raw Corn Tortillas


One of the things I love so much about travel is that I always feel super inspiration in the kitchen when I get home. We choose our travel spots carefully and food is always a big part. I love learning about the local favourites, traditional preparation methods, and new flavour combos.

It was my retreats in St. Lucia that introduced me to Irish Moss, inspired this curry soup recipe, this raw beet and coconut porridge, and even this eggplant and okra stew.

Costa Rica was no different and after the trip I was re-inspired to start playing more with my dehydrator in order to have some easy grab and go snacks, hearty fibre rich and flavourful crackers ready for the chaos that is book launch time.

I wanted to bring some corn into the mix and the one thing I knew was that wherever corn goes, lime always follows.

Do you know what Nixtamalization means?

Right, I didn’t either. I did know that traditionally there was a relationship between corn and lime in the preparation of tortillas. I just didn’t know why. The phrase itself refers to the preparation method where a grain is soaked in an alkaline solution.

Corn subjected to the nixtamalization process:

  • Is easier to grind.
  • Easier to digest.
  • Increases the nutrient availability
  • Improves the balance of flavours.
  • Decreases the mycotoxins, moulds that commonly affect corn crops and are potential carcinogens.  

The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. This alkaline environment helps convert corn’s high levels of bound (meaning not available to the body) niacin (vitamin B3) into a bioavailable form that the body can actually absorb and use.  Long ago, this was vital in the prevention of pellagra (a vitamin B3 deficiency disease).

The most important thing to know when making anything out of corn…

Make sure your corn is labelled as organic and/or GMO free. This is important as most (though I might even say all) conventional corn grown in North America is genetically modified and we don’t want to be human petri dishes- walking experiments on what this nonsense is doing to our DNA.

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Recipe for raw corn tortillas

Raw Corn Tortillas

  • Author: Meghan Telpner
  • Total Time: 10 mins


Ready to make the best raw corn tortillas there ever was?


  • 2 10oz bags of organic frozen corn, or about 3 cups of fresh corn off the cob
  • 1/4 cup lime juice (juice of about 2 limes)
  • 1/4 cup olive oil
  • 1 cup sunflower seeds, ground
  • 1 red pepper
  • 1/4 cup fresh cilantro
  • 2 tbsp dried basil
  • 1 clove garlic, minced
  • 1 tbsp miso paste


  1. In your food processor or high powered blend, mix all ingredients until smooth.
  2. Transfer to deyhydrator non-stick tray. This will be enough for 4-5 11″ squared trays or 3 14″ trays.
  3. Spread thin and than slice into triangles with the back egde of a butter knife (don’t want anything too sharp)
  4. Dehydrate at 105 for 12-14 hours until tortillas are crisp.
  5. Store in airtight container.


This version of the recipe was made using a food dehydrator. These may work in an oven, if you wish to bake them at 350. I have never tried this method so can not confirm if it will work or how they will turn out. If you do try it, let me know!

  • Prep Time: 10 mins
  • Category: Sides + Snacks

9 responses to “Raw Corn Tortillas”

  1. Ana Lydia says:

    Thanks for the yummy and nutritious recipe. I’ve never made corn tortillas before. I especially love the fact they are easier to digest and would be great snacks for the kids.

  2. Danielle says:

    This recipe looks delicious! I love the lime and corn flavour combination! Unfortunately though, lime (the fruit) is not involved in nixtamalization :(. The traditional preparation of corn by the native americans was so soak the corn in alkaline solution made with lime or ash. Not the fruit, which is acidic, but calcium hydroxide. The alkaline solution, as you said, helped to prevent pellagra by making the niacin bioavailable. I find these practices fascinating because without knowing the biochemistry or even the presence of niacin itself, these populations realized that this practice made their staple grain much more nutritious. Amazing!

  3. Miriam says:

    I started making only to find I have lemons, not limes. Also, I don’t have miso.
    What should I do!?????

  4. Meg says:

    SO. DELICIOUS. I don’t even know how you think up these delicious creations. They are so tasty and my family can’t get enough of them! Thank you Meghan!

  5. Liz says:

    Danielle is correct – nextamalization uses lime, closer to what’s in limestone, not the fruit. You can find chips in the store that have been nixtamalized and the package lists “lime” in the ingredients – but it’s not lime juice.
    However, lime juice is delicious!

  6. Krissy says:

    These looks so yummy! I make a simple one, just corn and water and flaxseed and olive oil. But yours looks like it has amazing flavor. I’m excited to try it! Question first, do you store the airtight container at room temperature and for how many days?

    • Meghan Telpner says:

      If you’re going to use them within a day, you can leave the container on the counter. Otherwise, put them in the fridge where they should be good for a few days.

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