Bowl of Toasted Cuzco Yellow Corn
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Cuzco Toasted Corn


Peru   -   Maiz Cancha Amarillo
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 cup
*
6 min
Yes		 A very simple snack. The corn does not puff up like Popcorn, but it does become soft enough to eat as a salted snack. See also Comments.

1
1
ar
c
t

Cuzco Corn (1)  
Oil
Salt
Make   -   (6 min)
  1. Place Oil in an coverable frying container and bring up to frying temperature, about 350°F/180°C. Stir in CORN until evenly coated with oil.
  2. Cover the pan and shake almost continuously. Some of the corn will pop violently. When they have been popping for a few minutes, turn off the heat. When they stop popping, take off the lid and sprinkle with Salt.
  3. Note:   Most of the corn kernels will not have popped, but if nearly 1/4 of them have, the unpopped ones will be just as edible.
  4. Serve, warm or at room temperature.
NOTES:

  1. Cuzco Yellow Corn:

      This is sold in 15 oz bags in markets that have a good South & Central American section. Here in Los Angeles, Vallarta Markets, and now (12-2020) Super King Markets. For details see our Corn page.

  2. Comments:

      It is best to use an iron pan which is supposed to have a varnish "seasoning", rather than your shiny tri-ply sauté pan, as the varnish is hard to remove. It may take a squirt of oven cleaner to do it. The pan must be covered, as otherwise the popped corn will fly far and fast. An iron skillet with a stainless cover from a sauté pan or pot is fine, the cover will be easy to clean.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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