Cancha Serrana (Toasted Corn)
A simple and satisfying snack of toasted corn kernels, seasoned with salt. Cancha Serrana is a popular street food in the Andes and a great alternative to popcorn.
Ingredients
- 2 cups Cancha corn (dried)
- 2 tbsp Vegetable oil
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large, heavy-bottomed pot or a deep, 30.48 cm skillet on the stove over medium heat. Add the 2 tablespoons of vegetable oil to the pot.
- 2Once the oil is shimmering, carefully add the 2 cups of dried cancha corn to the pot. Stir the corn kernels to coat them evenly with the oil.
- 3Cover the pot tightly with a lid. Cook over medium heat for about 10 to 15 minutes. Listen for the corn to start toasting and popping. If the popping becomes too rapid or you smell burning, reduce the heat to medium-low.
- 4Continue cooking, shaking the pot gently every few minutes, until most of the corn kernels have popped and are golden brown and toasted. Some kernels may remain unpopped, which is normal.
- 5Remove the pot from the heat. Immediately add the 1 teaspoon of salt and stir well to distribute it evenly over the toasted corn.
- 6Serve the Cancha Serrana warm or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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