Cancha Serrana (Peruvian Toasted Corn)

🧂 Ingredients

• 2 cups Maíz cancha (Peruvian large kernel corn)(Look for 'maíz cancha' or 'cancha serrana' at Latin American markets or online. It's a specific variety of dried corn, much larger than popcorn kernels.)
• 2-3 tbsp Neutral oil (like vegetable, canola, or sunflower)(Enough to lightly coat the bottom of the pan and help the kernels toast evenly.)
• 1/2 tsp Salt(Or to taste. Fine sea salt or kosher salt works well.)

👨‍🍳 Instructions

1. 1

   Prepare the corn: Ensure the cancha corn kernels are dry. If they feel even slightly damp, spread them on a clean kitchen towel and let them air dry for about 30 minutes. This helps them pop and toast properly.

   ⏱️ 30 minutes (optional drying time)
2. 2

   Heat the oil: Pour the oil into a heavy-bottomed pot or a deep skillet with a tight-fitting lid. Heat the oil over medium-high heat. The oil is ready when a single kernel of cancha dropped in sizzles immediately. This should take about 2-3 minutes.

   ⏱️ 2-3 minutes
3. 3

   Add the corn and cover: Carefully add the 2 cups of cancha corn to the hot oil. It will be noisy! Immediately cover the pot with the lid. Reduce the heat to medium.

   ⏱️ 1 minute
4. 4

   Toast and shake: Shake the pot or pan frequently (every 30-60 seconds) to ensure the kernels toast evenly and prevent burning. You will hear the kernels start to pop and crackle, similar to popcorn but less intense. Continue shaking and toasting for about 10-15 minutes, or until the popping subsides significantly and most kernels have puffed and turned a golden-brown color.

   ⏱️ 10-15 minutes
5. 5

   Drain and season: Once toasted, carefully remove the lid (away from your face to avoid steam). Pour the hot cancha into a heatproof bowl. Immediately sprinkle with salt while it's still hot, tossing well to distribute the seasoning evenly. Taste and add more salt if desired.

   ⏱️ 1 minute
6. 6

   Serve: Let the cancha cool slightly before serving. It should be crisp and crunchy. Serve warm or at room temperature.

💡 Pro Tips

• ✓Maíz cancha is crucial: Regular corn kernels or even popcorn kernels will not yield the correct texture or size. Ensure you are using the specific 'maíz cancha' variety.
• ✓Don't overcrowd the pan: Use a pot large enough to allow the kernels to expand. If using a smaller pan, you may need to cook in batches.
• ✓Listen for cues: The sound of popping and crackling is your best indicator. When the popping slows down considerably, the cancha is likely ready.
• ✓Essential with ceviche: Cancha provides a delightful textural contrast to the soft, marinated fish in Peruvian ceviche.
• ✓Versatile snack: Enjoy it on its own, as a side dish, or even as a crunchy topping for salads or soups.

🔄 Variations

• Spicy Cancha: Add 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes along with the salt in Step 5.
• Herbed Cancha: Mix in 1 tablespoon of finely chopped fresh cilantro or parsley with the salt in Step 5.
• Garlic Cancha: Add 1 clove of minced garlic to the oil for the last minute of heating in Step 2, then strain the oil before adding the corn. Be careful not to burn the garlic.

🥗 Nutrition

Per serving