Peruvian Popcorn : Typical Peruvian Snacks

Corn (maĆ­z in Spanish) in all its forms is a big deal in South America. There is a huge number of varieties, from corn on the cob like we have here, but with giant kernels (maĆ­z choclo) to purple corn (maĆ­z morado) which is used to make drinks such asĀ chicha.

Cancha is a type of Peruvian toasting corn, which is found extensively across the country. Itā€™s normally served as a snack or accompaniment to classic dishes such as ceviche. Itā€™s simple to make ā€“ here weā€™ll tell you how to do it.

How do I use maĆ­z cancha toasting corn?

Making maĆ­z cancha is easy, but youā€™ve got to be careful once it starts popping!

So, take a couple of cups of cancha corn and a frying pan and letā€™s get startedā€¦

  1. Heat a tablespoon of sunflower oil over medium high heat in the pan.
  2. Once itā€™s warm, add the corn and start stirring when it starts to pop.
  3. The corn will start to jump out of the pan ā€“ so be careful! Cover it partially with a lid, but so that you can still stick your wooden spoon in, and stir and cook until the corn is golden.
  4. Tip the corn from the pan onto a paper towel to mop up any excess oil.
  5. Sprinkle with salt to taste and serve. You could save it with some spicy sauce as a great dip!

What would I serve it with?

Whatever you want! Cancha corn is often left on a table in Peruvian restaurants as a nibble before your food arrives, and the salty crunch goes great with a cold beer too, meaning it also ā€˜pops upā€™ in bars too. Youā€™ll also often find it served alongside ceviche, sweet potato and rice as part of one of Peruā€™s most famous dishes; where it complements the zingy fish perfectly.

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