What is corn water and lye mixed with beans now called?

Corn water and lye mixed with beans is commonly referred to as "nixtamal," which is a traditional process in Mesoamerican cuisine. This method involves soaking and cooking corn in an alkaline solution, often with lime (calcium hydroxide) or wood ash, to enhance its nutritional value and flavor. Nixtamal is primarily used to make masa for tortillas and tamales, as well as in various dishes featuring corn. The process also softens the corn, making it easier to grind and prepare.