To produce hominy, corn kernels are soaked and briefly boiled in a weak lye solution in order to remove the hull, a process known as nixtamalization. The traditional intent was to extend shelf life, but the process also imparts a unique flavor. There is also a nutritional benefit, since the process makes many of the corn’s nutrients more easily accessible for the human metabolic system. Ground hominy is processed into hominy grits or into masa harina, a flour used to make tamales and corn tortillas.
These and other great recipes are from The Culinary Institute of America's cookbook, STREET FOODS.