Cancha
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Cancha
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Cancha is a snack made from grilled or fried corn kernels, traditional from Peru, also called chulpi in Ecuador.
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Ingredients
- ½ lb chulpe or dry cancha corn
- 3 tablespoons vegetable oil
- salt
Equipment
- large , thick-bottomed stewpot
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Instructions
- Rinse the corn and soak it in hot, non-boiling water for 40 minutes.
- Drain the corn kernels thoroughly and dry them using a kitchen towel.
- In a large, heavy-bottomed pot with a lid, heat the oil over medium heat.
- Add the corn, mix and cover to prevent the corn kernels from jumping out of the pot.
- After a few minutes, the corn kernels will start to pop (like popcorn).
- Cook for 10 to 15 minutes, or until the corn kernels are golden brown and crispy, stirring frequently so as not to burn them.
- Transfer them to a paper towel-lined dish to drain any excess oil.
- Add salt to taste and serve hot or at room temperature, as an aperitif or side dish.
- Store at room temperature in an airtight glass jar.
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