Hominy -  Nixtamalized Corn

By Glane23 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4882140

Hominy - Nixtamalized Corn


Hominy is dried corn which has been soaked in lye or lime  in order to remove the hull from the kernel and to soften the kernel. Once prepared Hominy is used as a base ingredient in many mexican foods  such as  Masa which is in turn used to make other food ingrediants such as tortillas.  The Nixtamilization process used to create hominy has the added benifit of making corn more nutritious.

Preparation time: 

Cooking time: 

Yield: 2.2lb or 1kg



  • 1.5 lb of dried corn.
  • 2 Tablespoons of food grade lime.
  • 2 quarts ( 2 litres ) of water.



  • Wash the corn thoroughly  in cold water to remove any dirt and contaminants. 
  • Add the water and lime to a large corrosion proof dish and stir while heating to dissolve..
  • Add the corn to the water and bring to the boil for 10 -15 minutes.
  • Remove the pan from the heat and allow to soak overnight.
  • Remove the corn from the lime water and rinse the corn thoroughly by running it under cold water and rubbing it with your hands  to ensure all hulls are removed.
  • Drain the hominy and set aside for use in other recipes.






Rob Galloway







Thanks for visiting, I'm Rob  a passionate home cook and my creative outlet is my kitchen.  Livetocook.com is my way of keeping a track of my culinary learnings and my favourite recipes, please think of it as a personal journal of my cooking mis-adventures . I hope you get as much enjoyment out of your visit as I get from creating it. And please always feel free to get in touch with your feedback or just to say Hi, we look forward to hearing from you.

Go to top