Blue corn is grown in Mexico and the Southwestern United States. It is one of the main types of corn used for the traditional Southern and Central Mexican food known as Tlacoyo, and was originally developed by the Hopi Tribe of Native Americans. Blue corn masa harina is a flour created from blue corn and treated with a diluted solution of slaked limestone, a process called nixtamalisation. This process creates a source of dietary calcium and allows niacin to be absorbed into the digestive tract. It is a staple of New Mexican cuisine used commonly to make tortillas.
