Toasted corn snack

Toasted corn snack

Cancha

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

These traditional snacks from Peru are great served with a beer and make the perfect start to a barbecue. The key ingredient, maiz mote pelado, are large dried white corn kernels and are available at Latin American food stores or can be purchased online. These corn kernels make a soft popping sound as they expand but do not fluff out in the same way as popcorn does, instead becoming deliciously crisp and crunchy.

Ingredients

Quantity Ingredient
2 cups maiz mote pelado
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon smoked paprika

Method

  1. Soak the maiz mote pelado in a bowl of cold water for 12 hours. Drain and spread out on a clean tea towel for 1 hour, to dry.
  2. Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot but not smoking, add the corn and toss to coat in the oil. Cover and cook, shaking occasionally, for 10 minutes, or until the kernels are golden brown. Drain on paper towels and allow to cool.
  3. When you are ready to serve, transfer the corn to a large bowl, sprinkle with the salt and paprika and toss to coat.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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