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Cancha

Cancha is a snack made from grilled or fried corn kernels, traditional from Peru, also called chulpi in Ecuador.

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4 people
Calories: 90 kcal
Course: Appetizer
Cuisine: Peruvian

Ingredients

  • ½ lb chulpe or dry cancha corn
  • 3 tablespoons vegetable oil
  • salt
Equipment
  • large , thick-bottomed stewpot

Instructions

    Cup of Yum
  1. Rinse the corn and soak it in hot, non-boiling water for 40 minutes.
  2. Drain the corn kernels thoroughly and dry them using a kitchen towel.
  3. In a large, heavy-bottomed pot with a lid, heat the oil over medium heat.
  4. Add the corn, mix and cover to prevent the corn kernels from jumping out of the pot.
  5. After a few minutes, the corn kernels will start to pop (like popcorn).
  6. Cook for 10 to 15 minutes, or until the corn kernels are golden brown and crispy, stirring frequently so as not to burn them.
  7. Transfer them to a paper towel-lined dish to drain any excess oil.
  8. Add salt to taste and serve hot or at room temperature, as an aperitif or side dish.
  9. Store at room temperature in an airtight glass jar.