In a large pan of any kind over medium heat, toast the dried corn until fragrant, about 5 minutes. Remove and set aside.
In a large, heavy-bottomed pot, add the toasted corn and enough water to completely submerge it by 2 inches (
Remove the pot from the heat and allow the corn to continue to soak and cool for a couple of hours, or overnight. Once the liquid is back to room temperature, pour the corn into a colander and discard the water.
Put the corn kernels and
Pour the masa water into a large pot through a strainer once more over medium heat and cook, stirring constantly with a wooden spoon, so the champurrado does not stick to the bottom of the pan. The stirring is very important because if the champurrado sticks to the bottom, it will be burnt.
Once the champurrado has thickened to the texture of heavy cream, add
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