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Canchita

Crunchy Peruvian toasted corn kernels seasoned simply with salt. A traditional accompaniment to ceviche or enjoyed on its own as a savory snack.

12 minEasyServes 4140 cal/serving

PeruvianAppetizerStovetopVeganVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-FreeLow-Sodium

Ingredients

  • 1 cup dried chulpe corn kernels
  • 2 tbsp neutral vegetable oil
  • 1/2 tsp fine sea salt

Instructions

  1. 1

    Heat 2 tbsp neutral vegetable oil in a skillet over medium heat.

  2. 2

    Add 1 cup dried chulpe corn kernels to the pan and stir until evenly coated.

  3. 3

    Cover with a lid, leaving a crack for steam, and cook for 8 to 10 minutes while shaking the pan frequently.

  4. 4

    Remove from heat, transfer to a paper-towel-lined bowl, and immediately toss with 1/2 tsp fine sea salt.

Questions

How long does Canchita keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Canchita?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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