Maiz tostado or South American cancha corn nuts
User Reviews
4.8
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Cook Time
15 mins
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Total Time
15 mins
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Servings
6 people
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Cuisine
South American, American, Peruvian, Ecuadorian
Maiz tostado or South American cancha corn nuts
Description
Maiz tostado, known as cancha or chulpe corn nuts, starts with dried corn kernels fried in a small amount of oil over medium-high heat. As the kernels heat, they begin to pop and expand. Partially covering the pan helps prevent kernels from escaping while allowing steam to escape, which aids in drying the kernels out and toasting them evenly.
The kernels toast to a golden color and become crunchy, creating a snack with a firm texture and toasted corn flavor. After frying, excess oil is drained using paper towels, and salt is sprinkled while hot to season the snack.
This crunchy corn snack can be served on its own or alongside other foods. Its saltiness and toasted corn flavor make it a traditional accompaniment to certain South American dishes or a standalone treat.
Ingredients
- 2 cups South American tostado cancha or chulpe corn, dried
- 1-2 tablespoons of oil
- salt to taste
Instructions
- Heat the oil over medium high heat in a frying pan.
- Add the corn and start stirring the corn when it starts to pop.
- Cover partially with a lid to keep the corn from jumping out of the pan.
- Stir and cook until the corn is toasted and golden.
- Place the toasted corn on a paper towel to drain any excess oil.
- Sprinkle with salt to taste and serve.
User Reviews
Overall Rating
4.8
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