Heirloom Yellow Bolita Corn (Oaxaca)

Heirloom Yellow Bolita Corn (Oaxaca)



(Video above^^^From Milpa to Mesa–translation: “From Corn Farm to Table”–is a preview of the kernel-to-masa process that turns heirloom corn into fresh masa.)

Sourced from Oaxaca’s central valleys, the bolita landrace is the backbone of Oaxacan tlayudas, the large-format (13″-15”) tortillas and tostadas found throughout the region. With its dense, crystalline starch, it’s easy to see how this landrace could support the structure of such a large tortilla without falling apart (the texture will have a more toothsome finish, you’ll notice).

We love bolita’s deep range of colors and the way it blooms when nixtamalized (we’re all about its pozole application, too).

This yellow varietal yields a rich, beautiful yellow masa with sweeter vegetal notes that bring to mind carrots and butternut squash. In fact, we think it might be the most flavorful varietal out there.

And while our specialty is nixtamal, this bolita also just happens to make the best damn polenta and grits we’ve ever had.

By accepting delivery of the landrace maize or heirloom beans associated with this order, recipient acknowledges and confirms that this Masienda product shall not be propagated, cultivated or resold in strict accordance with the Nagoya Protocol and state sales tax regulations. 

PLEASE NOTE: Orders received by 2pm PT will ship within 1-2 business days, US holidays excluded and regardless of shipping method (i.e, FedEx Ground versus USPS Priority Express). For example, orders received on or before 2pm PT on Tuesday will ship by Friday; orders received after 2 pm PT on Tuesday will ship out by Friday or Monday. If you require expedited shipping, please email info@masienda.com. Thank you!

For larger orders and wholesale/foodservice, please take 90 seconds to share your production needs with our wholesale hospitality team. Thank you!


Additional Information

Bag Size

5 lb bag, 55 lb bag

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5 out of 5 stars

2 reviews

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What others are saying

  1. Jay

    Fantastic flavor, easy to work with


    Tried nixtimalizing various local flint corns, always inconsistent… cook times vary widely, uneven water absorption, tough skins.

    Bolita solved all of that, and has a rich, buttery flavor to boot. Much easier process, much better result.

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  2. Steve Schiller

    Steve Schiller (verified owner)

    I cannot express enough how truly magnificent this corn is. I have made masa myself many times, but this corn took my tamales to another level altogether. Don’t be afraid to try it, I guarantee you will be more than pleasantly surprised. It’s what corn is supposed to be.

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