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By Morena Cuadra and Morena Escardó
Published 2014
Giant kernel corn is boiled with wood ashes or slaked lime to peel the kernels. This process is known as nixtamalization in Mexico. Then the kernels are peeled and dried and used in several Andean savory dishes, and in some desserts like champuz. It’s very similar to hominy (you can replace it with it), and it can also be eaten cooked and accompanied with some artisan cheese.
Published by Skyhorse Publishing, New York City.