Exemplary embodiments provide methods of making a masa and exemplary corn-based snack food products made from the masa. The methods of making the masa include the steps of hydrating kernel corn grinding the hydrated corn and adding corn flour previously treated to deactivate enzymes therein to thereby make a masa comprised of hydrated ground corn and the added treated corn flour. Optionally, the treated corn flour may be corn flour that has been toasted to deactivate enzymes. The deactivation of the enzymes avoids an organoleptic property of a “raw” taste in the snack food product containing the corn flour.
