A crunchy, addictive Andean classic. Chulpi corn is toasted with just enough oil until golden, dry and crisp, then salted while still hot. Just as natural beside ceviche as it is served on its own for snacking.
Heat the vegetable oil in a wide skillet over medium heat for 30 seconds, then add the chulpi corn. Toss to coat the kernels and toast for 10 to 12 minutes, stirring very frequently so they do not burn. It is ready when most kernels look golden, slightly split, and sound dry against the pan.
Remove the skillet from the heat and immediately add the salt. Toss for 20 seconds so it sticks while the cancha is still hot, then serve warm or at room temperature. It should be deeply crunchy, toasted, and never greasy. And that's it—three ingredients for one of Peru's most dependable snacks. 🌽
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