White Corn Cooked In Lime-water

White corn kernels that have been cooked in a solution of water and calcium hydroxide (lime). This process, called nixtamalization, softens the corn, makes it easier to grind, and improves its nutritional value by releasing niacin.

Nixtamalized corn is a key ingredient in many Mexican and Central American dishes. It is used to make masa, the dough for tortillas, tamales, and other corn-based products, providing a distinct texture and flavor.

Nixtamalized corn is generally recognized as safe (GRAS) by the FDA for use in food. The nixtamalization process increases the bioavailability of niacin (vitamin B3), helping to prevent pellagra. International bodies like JECFA have evaluated corn and its derivatives. No significant health concerns are associated with the typical consumption of nixtamalized corn.