Nixtamalization is a traditional process used to prepare corn for cooking and consumption. It involves soaking and cooking the corn in an alkaline solution, usually made with lime or wood ash. This process not only softens the kernels but also enhances their nutritional value by making certain vitamins and minerals more accessible. After soaking, the corn is rinsed to remove the outer hull and any remaining alkaline solution. The resulting product, known as nixtamal, can be ground into masa for making tortillas, tamales, and other dishes. This method has been used for thousands of years, particularly in Mesoamerican cultures.