Photo by Getty Images/bhofack2
Whole corn that has been nixtamalized is called hominy, while the ground form is called masa. The resulting dough after nixtamalization is the basis for corn tortillas, chips, tamales, and more.
Ingredients
- 2 pounds clean, dried flour-corn kernels (about 1 quart)
- 1/4 cup pickling lime (food-grade calcium hydroxide)
- 3 quarts water
- 1/2 cup oil
Directions
- Rinse the corn in a colander and set aside.
- In a large, stainless steel (nonreactive) pot, dissolve the lime in the water. Immediately wash off any lime that gets on your hands. Add the corn and discard any floating kernels.
- Bring to a boil over high heat. Reduce the heat to low, and cook uncovered for 15 minutes.
- Turn off the heat, and let the pot sit, uncovered, for 4 hours at room temperature or overnight in the refrigerator.
- Pour the corn into a colander in the sink. With cold water running, rub the kernels between your hands to rub away the softened hulls — they’ll have a gelatinous texture. Rinse thoroughly; some old recipes say to wash between 4 and 11 times. Drain well.
- Promptly refrigerate and use within three days.
- Learn more about whole-grain corns in Uncommon Corn.
