This recipe mentions using #CalciumHydroxide (#SlakedLime). I'll be posting about ways one could DIY that later...

From: How to Make Blue Corn Masa

by Mela Martinez

"DIRECTIONS

First of all, make sure that the corn is clean of any debris or little rocks. Place corn in a colander under the water faucet and rinse. Shake a little to remove any excess water.
Place corn into a non-corrosive pot. Add enough water to cover the corn. Some kernels will float, those are old or spoil kernels, discharge them.
Dissolve 2 Tablespoons of #Cal (Calcium Hydroxide) in ½ cup of water. Stir well.
Place the pot on the stove and turn the heat to medium-high. When the water starts boiling, add the Cal and water mix. The corn will turn a bright yellow color.
Stir occasionally with a wooden spoon. After 15 minutes, check the corn and rub a few grains between your fingers. If you see a fine skin peeling from them, then they're ready. Turn down the heat and remove from stove. If after 15 minutes your corn skins are not peeling, keep cooking for 5 more minutes and check again.
Cover the pot with a lid and let it rest overnight or for at least 8 hours.
The next day, the corn and its residue will be settling at the bottom of the pot, and the skins will be easily removed when rubbing some kernels with your fingers.
Remove the liquid, reserving some of it to add to the grinding process.(also known as "#nejayote") and rinse the corn two or three times, rubbing off the loose skin, until the water looks clean. Place in a colander to drain well.
The corn is now ready for the grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. The picture at the bottom right is how it will look after the first grinding. The corn grinder has to be tightly fitted to a stable surface to make this step as fast and smooth as possible. The corn grinder was meant to be screwed up to a working area where it will always reside.
After you've ground the corn 2 times, add some of the cooking water little by little to form the dough-masa. Knead a little until your dough is smooth. This dough will still be grainy, but good enough to make #tortillas or any other food you plan to cook with it. Sometimes, I grind the corn and don't add water, then I place it in plastic bags to store in the freezer. When ready to use, just let it sit until room temperature and then add the water to form the dough. To extend the life of the masa adds a pinch of cal while grinding the corn."

Full instructions and backstory:
https://www.mexicoinmykitchen.com/how-to-make-blue-corn-masa/

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