How To Cook With Dried Corn For Pozole & Masa (Video)

Here I’m demonstrating how to prepare dried corn so you can cook with it to make masa for tamales or tortillas or pozole. I’ll walk you through 3 simple and approachable techniques that are a great place to start if you’re new to working with dried corn. If you’re confused by the process or not even sure what I’m talking about, this post and video tutorial are for you.

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While I love a good cooking challenge, when it comes to working with new ingredients, I like to keep things simple. Think of this as your dried corn 101 tutorial. We are going to make this as straightforward as possible.

The cooked corn is similar to what you get in a can of hominy but the delicious flavor and toothsome texture make it well worth the extra effort. It’s also a rich source of vitamins and minerals and is free of preservatives.

Use These Techniques For Pozole & More

Pozole is the natural choice when thinking about what to do with your cooked corn but there are a variety of dishes you can use it in. This is my classic (and most popular) Pozole recipe with hunks of tender pork in a red chile broth. This wholesome dish calls for canned hominy, but you can use 5 cups of the cooked corn kernels instead.

These dry corn techniques can also be used in a variety of dishes like:

• Veracruz-Style Hominy or other side dishes
• White Chicken Chili with Hominy or your favorite chili recipe
• Swap the corn for the beans in this Bean & Spanish Chorizo Soup
• Add to a burrito bowl or rice bowl

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Let’s Talk About Dried Corn

When we say, dried corn, we aren’t talking about fresh corn or sweet corn that has been dried. Dried corn is the dried version of field corn. This is the dehydrated corn used for making corn meal, polenta, masa harina, and more.

There are thousands of varieties of field corn and it can be very confusing because you will see it labeled all kinds of ways. It can be called “white hominy corn”, “giant white corn”, “white corn posole”, or simply “dried corn”. Do not buy anything labeled, “feed for animals” or “freeze-dried corn”.

You can find it in some Latin grocery stores or buy online. Search for “dried corn for pozole” to find the right one. Masienda has a beautiful variety.

To make things even more confusing, you can buy the corn “unprepared” like they sell it at Masienda or you can buy it “prepared” like they sell it at Rancho Gordo.

The unprepared corn has not been nixtamalized (more on that below). The prepared corn has already gone through this process and can be soaked and cooked liked dried beans.

These techniques are great for home gardeners as well who want to grow your own corn. Dried corn can be stored in a cool, dry place for up to a year.

What Is Nixtamalization?

Nixtamalization is an ancient process of cooking the dried corn with calcium hydroxide (also labeled: cal, slaked lime or lime). The calcium hydroxide breaks down the outer wall of the corn, releases nutrients like niacin, and makes it softer and easier to eat (or grind for masa).

The process was developed by the Mayans and Aztecs who began cooking corn in this way centuries ago and the technique stands today. It sounds very technical but it is simply a matter of dissolving the cal in water and cooking the corn in this solution then letting the corn sit for a 16-18 hour steeping period.

You can find the calcium hydroxide at your local Latin market or online. You can also use wood ash in a higher concentration for a longer cooking period.

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Gather Your Ingredients + Equipment

• Dried Corn: Either unprepared or prepared. Not sure what you have? My advice is to buy from a reputable source so you know exactly what you’re working with and that states clearly on the bag, “prepared” or “unprepared”. I recommend buying the unprepared corn from Masienda or the prepared corn from Rancho Gordo.
• Calcium Hydroxide: If you are using prepared corn, you won’t need this.
• Kosher salt: For flavoring the corn as it cooks.
• White onion: Again, for adding an aromatic touch to the corn.
• Large stock pot: Or Instant Pot if you are using that method.
• Strainer: For draining and rinsing.
• Wood spoon: For stirring (obviously).

Now let me show you how to prepare the corn with three simple techniques.

1. How To Nixtamalize At Home

Let’s start with how to cook unprepared corn—the nixtamalization process. See the recipe card below for exact amounts.

First, place the dried corn in a strainer and rinse under cold water removing any debris. Then dissolve the calcium hydroxide in 12 cups of water in a large stock pot. Go ahead and add the rinsed unprepared corn.

Bring to a boil over high heat, then reduce heat to medium-low and simmer, uncovered, for 1 hour. Stir occasionally to prevent any corn from sticking to the bottom. Turn off the heat and let steep for 16 to 18 hours.

The next day, strain and rinse. The outer skin will be basically dissolved and you need to rinse it off.

The corn can be used at this point to grind into masa for tortillas or tamales. If you would like to use it for pozole, you’ll need to continue cooking it to make it more tender.

Wash out the pot and return the corn to the pot. Fill the pot with water, add salt and a half a white onion, sliced. Bring to a boil over high heat and then reduce the heat to a low simmer. Cook until corn is as tender as you’d like it (I like it to retain a little bite, like al dente pasta). This can take anywhere from 1-2 hours.

Strain the corn and discard the onion. It is now ready to use in pozole, casseroles or any other dish you’d like.

2. Cooking Prepared Dried Corn—Stovetop Method

If you are working with prepared dried corn, you can cook it the same as when cooking dried beans. See recipe card below for exact amounts.

Rinse the corn under running water and remove any debris. Transfer to a bowl and cover with cold water. Let soak overnight.

The next day, strain the corn and place in a large pot. Add the salt and 1/2 a sliced white onion. Fill the pot with water and bring to a boil over high heat. Reduce heat to simmer and cook until corn is as tender as you’d like. Again, this can take anywhere from 1-2 hours depending on what type of corn you are using.

Strain, discard the onion and use for pozole, stews or any of your favorite recipes or store in a plastic bag or an airtight container for up to a week in the refrigerator.

3. Cooking Prepared Dried Corn-Instant Pot Method

This method requires no soaking! This is the best corn method when you’re short on time. See recipe card for exact amounts.

As with the other techniques you want to rinse the dried corn to remove any dirt or debris.

Place corn in the Instant Pot and add salt and the 1/2 onion. Fill with water up to the max fill line.

Set on high pressure for 1 hour. Let naturally release for at least 30 minutes.

Drain and use in any recipe you’d like.

Make sure to watch the video tutorial to see me demonstrate all of these techniques. I hope this post and video helps you overcome any fears you may have about cooking with dried corn, the flavor is superior to canned hominy and there are so many varieties to play around with. Just take your time and have fun with it!

Do You Have To Nixtamalize Unprepared Dried Corn?

Yes and no. You can cook unprepared dried corn using the “prepared” dried corn methods above. Meaning soaking and cooking or cooking in the Instant Pot. It will eventually become tender enough and it is still tasty.

That being said, the nutrient benefit won’t be there. In fact, many Spaniards died during colonization because they weren’t cooking their corn using the nixtamalization process that kept the indigenous population alive and thriving.

In our modern world, is that a huge deal? Probably not. But the texture still isn’t as great as it is with proper nixtamalization. You will have starchy corn with a lot of exploded kernels.

Dried Corn Supplies

Here are my preferred and recommended supplies for cooking with dried corn, including different types of corn and a quality Dutch oven. These are the exact tools I use and will set you up for delicious pozole success.

Dried Corn Is This Month’s Challenge Ingredient!

Every month we highlight a new ingredient that is common in Mexican cooking but may be new to us here in the US and abroad. We talk about the ingredient and then give you a recipe to use it in. Make this month’s recipe and enter to win a $150 Amazon gift card! Check out all the details and give it a shot!

Previous Challenge Ingredient Recipes

• Squash Blossom Quesadillas
• Chayote Tostadas
• Adobo Marinated Grilled Chicken
• Sopa de Requesón
• Flourless Mexican Chocolate Cake