Canchita
Crunchy Peruvian toasted corn kernels seasoned simply with salt. A traditional accompaniment to ceviche or enjoyed on its own as a savory snack.
Ingredients
- 1 cup dried chulpe corn kernels
- 2 tbsp neutral vegetable oil
- 1/2 tsp fine sea salt
Instructions
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1
Heat 2 tbsp neutral vegetable oil in a skillet over medium heat.
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2
Add 1 cup dried chulpe corn kernels to the pan and stir until evenly coated.
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3
Cover with a lid, leaving a crack for steam, and cook for 8 to 10 minutes while shaking the pan frequently.
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4
Remove from heat, transfer to a paper-towel-lined bowl, and immediately toss with 1/2 tsp fine sea salt.