Food & Drink

Amazing Maize!

If you’re in the market for really good, homemade Mexican food at a restaurant that specializes in the high art of perfect tortilla making, House of Corn is right up your alley. 


Maize – which we know commonly as corn – has a rich and complex history in Southern Mexico, dating back thousands of years. It is believed to have been domesticated from a wild grass called teosinte in the region around 9000 BC. The indigenous peoples of Mesoamerica, such as the Olmecs, Mayans, and Aztecs, played a crucial role in the cultivation and development of maize, which was not only a staple food but also held significant cultural and religious importance in those ancient societies.

Today, maize remains a fundamental part of the cultural identity and diet of Southern Mexico, with hundreds of varieties cultivated across the region. And thanks in large part to Mexican immigrants, maize has made its way into the kitchens and onto the tables of many American restaurants. Which brings me to the House of Corn. Located in the 2nd South building next to 7-11 that was previously home to Even Steven’s sandwich shop, House of Corn recently opened in SLC following a move from its original location in Sandy Village. 

The refurbished restaurant space is vibrant and colorful, much like the food served there. And make no mistake about it, they take corn seriously at House of Corn, where all of the tortillas and chips are homemade from high quality corn. Corn tortillas come in three varieties: red, blue and white and are simply delicious. 

Maybe when you order tacos or a burrito you don’t pay much attention to the tortillas, but you should. For just as fresh, well-made, wholesome pasta is as important as the sauce it’s bathed in, good bread is essential to making a great sandwich, or sushi rice is as important as the nigiri or maki rolls that are made with it, so the quality of tortillas can make or break a Mexican meal. 

Homemade Chips & Salsa

Take, for example, the chips that come with salsa ($3.99), guacamole ($6.99), queso fundido ($9.99) or choriqueso at House of Corn: they are thick, crunchy and homemade – nearly a meal in themselves with all three types of tortillas – red, white and blue – used to make the chips. 

Birria, Vegan & Chicken Tinga Tacos

There are two types of tacos served at House of Corn: Street Tacos ($4.99 each) and larger “Battleship” Tacos ($6.99). Protein options include carnitas, chorizo, birria, pastor, suadero, campachanos, picadillo, tinga, vegan, tripa, and chorizo con papas. My wife really liked her vegan and chicken tinga tacos and my homemade birria taco was also delicious.  

In addition to tacos, House of Corn also served burritos, tostadas, alambres, tortas, sopes, huaraches, quesadillas, pambazos, and if you must, a salad. There are also sides such as Mexican rice, beans, consomme (for the birria) and guacamole. And, there is a small breakfast menu with chilaquiles, scrambled eggs, and a breakfast burrito. 


House specialties at House of Corn include a Tamale Plate ($12.99) which comes with two homemade tamales (chicken or pork), rice and beans; Enchiladas ($15.99) with poblano cream sauce; a Chile Relleno Plate ($15.99); Chile Verde ($12.99); and big, hearty bowls of excellent Pozole rojo ($12.99) served with three taquitos on the side. Frankly, I would have preferred to have had some of those yummy homemade tortillas with my pozole over the fairly dry taquitos. House of Corn does sell their tortillas to take home: white ones are $5/dozen and red and blue tortillas are $6/dozen. They also sell masa by the pound for making your own tamales and such. 

For firing up your tacos, burritos and such there’s a salsa bar at House of Corn with a variety of hot sauces, sliced radishes, cilantro, carrots & onions, cabbage, limes, cucumbers and more. 

There is a decent Mexican beer selection at House of Corn (no wine) and one of the mysteries of our visit there was a bottle of a spicy condiment that my wife really liked labeled “Medium Green La Pisoffshit.” As I say, it’s a mystery … 

If you’re in the market for really good, homemade Mexican food at a restaurant that specializes in the high art of perfect tortilla making, House of Corn is right up your alley. 

Photos by Ted Scheffler

Culinary quote of the week: “The country of Mexico has just gotten its first Taco Bell. You’re Welcome. Finally, Mexicans will have access to… Mexican food. Bon appetit. I can’t imagine how confused they will be when they get a taco.” Jon Stewart 

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