How to eat dry/shelled corn?

Does anyone have any recipes from the old days of how to eat dry shelled corn?  Everything my searches have turned up are for dried sweet corn that has been cut off the cob when fresh, then dried.  I'm looking for recipes for whole kernel dried & shelled corn.  So far, the only thing I've found that I'd like are a version of "Corn Nuts".  Surely, there is a recipe for soaking the kernels as if they were dry beans, then cooking to make them tender right?  I've never done it, but am curious.  I think dried corn would have been as good a "trail food" as beans in the old days.  I know it can be ground to make other foods, but I'm more interested in whole kernels.  TIA

Sounds like time to make hominy (pozole). https://nativehearth.com/2018/04/05/hominy-making-step-by-step/

 

you cook that up with beans and you have an extremely hearty staple food.

You want nixtamalization. Think masa or hominy. Dried corn is soaked or cooked in alkaline water, which is made with either lime, wood ash, or lye in most cases.

The end result is soft kernels much bigger than the original size, which can be eaten whole or ground wet in a simple mill to make dough. The process also makes the niacin nutritionally available and gives the corn a nutty taste.

Thanks!  I've only ever had hominy out of a can, and recall it was large white soft tender kernels, so this will be a new process for me making my own.  I clicked the link, and it looks like this is within my ability to make.  Once you rinse the hominy until the water runs clear, do you just eat it as is, or add to soups?

Edited to add: I just reread where you cook it with beans.

This sounds like what you are describing:

https://www.tarladalal.com/glossary-maize-kernels-dry-corn-kernels-sukhe-makai-ke-dane-1655i

I am sorry the website would not let me copy and paste the picture was whole kernels of corn.

From Mr. Google:
Soak dried corn for 2 hours in water in a saucepan. Do NOT drain. Cover and cook slowly until the kernels are tender (50 to 60 minutes). Correct seasonings if desired.

Also this:

https://www.ehow.com/how_5804005_cook-dried-corn.html

The corn I'm planning to use is 50% sweet & 50% dent.  The kernels look a lot like flint, but are yellow with darker golden edges (from the sugar) & most have a dimple in the top.  From the links provided, its shape looks like some of the flint varieties used for nixtamalization.  I will pick up some pickling lime the next time I go shopping, & give it a try.  I think I'll try some smaller batches to experiment, & will most likely try combining it with dry beans as well.  There is a lot of good info in the Native Hearth link Tereza, thank you.

The usual methods are:
Roast it
Roast and grind it (crushes easier when roasted)
Boil it
Ferment it (in water for 12-24 hours)
Ferment then cook it
Make hominy (with lye or baking soda)
Also, there is no real need to remove the hulls when making hominy. It's insane work and I don't think it's worth it