I was also looking into corn recently. Apparently if the native American process of nixtamalization is used (eg. in corn tortillas) then the mycotoxins can be reduced:

"This process has multiple benefits including enabling the grain to be more effectively ground; increasing protein and vitamin content availability; improving flavor and aroma and reduction of mycotoxins."

"Another important aspect of this process’ benefit is the significant reduction (90-94%) of the mycotoxins Fusarium vierticilloides and Fusarium proliferatum which produce fumosins which cause disease in animals and possible carcinoma in humans."