Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mote (Hominy) Base
Finishing & Serving (optional)
Method
Mote (Hominy) Base
- 1
Rinse and Inspect
Place the 2 cups of dried corn kernels in a colander and rinse under cold running water. Pick out any stones, shriveled or discolored kernels.
- 2
Soak with Alkali (Optional Nixtamalization)
In a large nonreactive pot, combine the rinsed kernels and 6 cups of water. Add 1 tablespoon of food-grade lime (cal) or 1 tablespoon baking soda if you do not have cal. Stir to dissolve. Bring to a gentle boil, then reduce heat and simmer for 20 minutes. Remove from heat, cover, and let soak at room temperature for 8–12 hours or overnight. This step loosens the hulls and improves texture and nutrition. If you prefer plain cooked mote without nixtamalization, skip the alkali: simply soak kernels in cold water for 6–8 hours or proceed directly to long simmering.
- 3
Rinse After Soak
After soaking, pour the corn into a colander and rinse thoroughly under running water, rubbing the kernels between your hands to remove loosened hulls. Continue rinsing until water runs clear. Discard the soak water (contains alkali).
- 4
Long Simmer
Return the rinsed kernels to a large pot. Add 4 cups fresh water (more as needed to keep kernels submerged) and 1 teaspoon salt. Bring to a boil over high heat, then reduce to a low simmer, partially covered. Cook, stirring occasionally and skimming foam, until the kernels are tender and have “puffed” slightly — typically 1 to 2 hours depending on the corn. Add additional hot water in 1/2–1 cup increments if liquid reduces too much. Test kernels by biting: they should be soft through but still hold shape.
- 5
Final Rinse (if nixtamalized)
If you used lime/baking soda, drain cooked mote in a colander and rinse briefly to remove any residual alkali taste. If not, you can omit this step.
Finishing & Serving
- 6
- 7
Rest and Garnish
Let the mote rest, covered, 5 minutes to absorb flavors. Sprinkle with fresh chopped cilantro if desired and serve warm with lime wedges on the side.
- 8
Storage
Refrigerate cooled mote in an airtight container for up to 4 days, or freeze portions for up to 3 months. Reheat gently with a splash of water to restore moisture.