Maize / Corn

Nixtamalization—cooking dried corn kernels in an alkaline solution of slaked lime (calcium hydroxide) or wood ash—is one of the most significant food-processing discoveries in human history. The alkaline environment swells the kernels, loosens the germ and hull, and chemically alters the endosperm structure. More critically, it liberates bound niacin (vitamin B3), making it bioavailable and preventing pellagra—a devastating disease causing dermatitis, diarrhea, and dementia that plagued corn-dependent populations for centuries.

The nixtamal produced can be ground wet into masa (used for tortillas, tamales, pupusas, and arepas) or ground dry into masa harina (shelf-stable flour reconstituted with water). Hominy is whole nixtamalized corn with the hulls and germs removed, giving it the characteristic chewy texture essential for pozole, hominy grits, and soups. Traditional nixtamalization uses cal, cal viva (unslaked lime), or wood ash; modern commercial production typically uses food-grade calcium hydroxide. The ratio is roughly 1 tablespoon lime per pound of dried corn, simmered in water for 20–30 minutes until the hulls loosen and the kernels turn bright yellow with a distinct cooked-corn aroma.

For fresh sweet corn, buy unhusked ears with bright green husks that cling tightly—loose or dried husks indicate age. Silk should be golden and slightly sticky to the touch. If the husk feels lightweight, the ear may be underdeveloped. Store unhusked corn in the refrigerator in a plastic bag; do not remove husks until ready to cook. The window for peak sweetness is narrow—use within 1–2 days for best flavor.

To remove kernels efficiently, place the cleaned ear on its flat base and slice downward with a sharp chef's knife, rotating a quarter-turn after each pass. For deeper cooking applications like creamed corn or succotash, use the back of the knife to scrape out the milky liquid (the "milk")—this starchy liquid adds body and flavor.

Frozen corn should be cooked from frozen; thawing produces mushy results in most preparations. Canned corn works well in soups, casseroles, and salads where its softer texture is an asset, not a liability. For dried corn (flint or field varieties), you need either a long soak (8 hours overnight) or pressure cooking (40 minutes at high pressure) before the kernels become tender enough to eat.