A method of making an enhanced corn masa by roasting corn kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roasted flavor with the use of blends of roasted and unroasted kernels, a higher conversion of the corn kernel into a finished product, a reduced acrylamide content in finished product, and fewer off-flavors in baked products.
