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Hominy is made from kernels of corn which are soaked in a lye or lime solution. The soaking causes the kernels to puff up into little balls. Hominy is not sweet like fresh corn and but actually rather mild. In terms of texture, itâs dense and mealy like a bean.
(You cook dried hominy exactly like dried beans.) Hominy is also sometimes cracked to make samp, coarsely ground into grits, or very finely ground to make masa flour. In these other forms, hominy is used as a thickener for stew, to make tortillas and tamales, or as a dish all on its own. But right now we're interested in whole hominy!