Corn's Many Forms — Hominy to Masa

Saturday, October 3, 2026 · 12:00 PM – 2:00 PM

Shaw-Roxbury — 149 Dudley St., Boston, MA

Corn takes on a whole new life once it's nixtamalized. In celebration of Hispanic Heritage Month, Suman Shah , Chef-in-Residence at the Boston Public Library, will explore two traditional preparations that showcase corn at its most transformative: hominy, corn kernels treated and cooked until plump and tender, and a warming corn masa drink, a comforting beverage rooted in generations of tradition. We'll cook our way through corn in its many forms, making a warming pot of posole using hominy, alongside a masa based sip that most people never think to make. You'll learn knife skills, flavor layering with spices, and how to think about corn as a complete ingredient, not just the kernels. This is cooking that's both simple and satisfying, perfect for home cooks who want to get more from their ingredients. Allergen alert: sesame seeds