Champurrado

• 8¾ ounces (250 g) dried corn kernels
• 4½ ounces (130

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 (5 cm). Bring to a boil, lower the heat to a simmer, and then