Here are the steps I take in making hominy from dried corn on the cob:
Step one. Get your corn. I had about 10 ears of a Cherokee “bloody butcher” and mixed field corn that hybridized itself. This was thoroughly dry corn.
Step two. Remove it from the cob. Rubbing it against another ear over a bowl or bucket works great for this.
Step three. Pick through the corn and remove any chunks of cob, loose husks, etc. to get a clean bowl of corn.
Step four. Place corn in a large non-reactive pot and cover with water. Add 1 tsp of lime, lye or baking soda (more baking soda makes the process work faster, but don’t increase amounts of lime or lye).
Step five. Either cook for four hours, or soak for two hours to overnight, then cook for two hours until the husks begin to release from the corn (no picture here, I forgot).
Step six. Cool until you can handle, then work the corn gently with your hands to remove the rest of the husks. The husks float, the corn does not. Skim the husks off the top as you work.
Step seven. Cook until tender (about another hour or two, depending on the variety of corn and how long you soaked it, how much lime/lye/baking soda you used, etc.
(Picture to come after I cook the hominy the rest of the way later this week)
You now have hominy, and may use it in Sofkee (Muscogee corn soup), grind it to make masa harina (Latino tortilla & tamale meal), etc.
Two good recipes:
Simple sofkee: Brown venison or pork chunks in a large, heavy pot with some chopped onion. Add hominy and venison/beef broth to cover and cook until the meat is tender. You may add various spices such as cumin or chile, but salt and pepper to taste are the minimum. This can remain on the fire as long as you like, getting more ‘soupy’ as time goes by.
Breakfast hominy: Cook bacon in a heavy skillet and remove, reserving the bacon drippings. Add chopped onions and cooked hominy and cook until onions are clear, then crumble bacon over top. Adjust seasoning with salt, pepper and cayenne if you like it spicy. Serve as – is.