Peruvian Toasted Corn
Salty, crunchy, and the infallible companion. It carries the spirit of the Peruvian Andes in every bite: a humble side that lifts any ceviche or soup. Toast, share, and keep reaching for more.
What you need
Ingredients
- 1.5 tbspVegetable Oil
- 1 tspTable Salt
- 2 cupChulpi Corn
Per serving
Nutrition
- kcal
- 215
- fat g
- 5.93
- carbs g
- 37
- fiber g
- 3.5
- protein g
- 4.5
Step by step
Preparation
- 1
Check the **chulpe corn** and remove any small stones or broken kernels. If you rinsed it, it must be completely **dry** before it goes into the pan.
- 2
Heat the **vegetable oil** in a wide pan over medium heat for **1 minute**. Add the **chulpe corn** and stir right away so all the kernels get lightly coated.
- 3
Toast the **corn** for **10 to 12 minutes**, stirring almost constantly and partially covering if it jumps. It is ready when **golden**, dry-sounding, and no longer popping strongly.
- 4
Remove the toasted corn from the heat, sprinkle with **salt** while still hot, and mix well. Let it rest for **3 minutes** so it finishes drying and turns properly crunchy.