📝 About This Recipe
Cornick is the beloved, ultra-crunchy snack of the Philippines, traditionally made from glutinous white corn kernels that are soaked, dried, and deep-fried to perfection. Unlike Western popcorn, Cornick is prized for its dense, satisfying snap and its assertive infusion of toasted garlic and sea salt. This recipe brings the nostalgic flavors of a Filipino 'sari-sari' store right into your kitchen, offering a savory, addictive snack that is far superior to any store-bought variety.
🥗 Ingredients
The Corn Base
- 2 cups Dried White Glutinous Corn Kernels (also known as 'lagkitan' or hominy corn; do not use popcorn kernels)
- 6 cups Water (for soaking)
- 1 teaspoon Baking Soda (helps soften the outer hull slightly for a better crunch)
Frying Medium
- 4 cups Vegetable Oil (or enough for deep frying; neutral oil like canola or coconut oil works best)
- 10-12 pieces Garlic Cloves (smashed and peeled; used to infuse the oil and for garnish)
Signature Seasoning Blend
- 1.5 teaspoons Fine Sea Salt (adjust to preference)
- 1 teaspoon Garlic Powder (for an extra punch of umami)
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sugar (to balance the savory notes)
- 1/4 teaspoon MSG or Mushroom Powder (optional, for authentic street-food flavor)
- 1/4 teaspoon Cayenne Pepper (optional, for a spicy 'pedas' version)
👨🍳 Instructions
-
1
Rinse the dried corn kernels thoroughly under cold running water to remove any dust or debris.
-
2
Place the corn in a large bowl and cover with 6 cups of water. Stir in the baking soda. Let the corn soak for at least 12 hours, or overnight, to rehydrate the kernels.
-
3
After soaking, drain the corn and rinse again. Place the kernels in a large pot, cover with fresh water, and bring to a boil. Simmer for about 30-45 minutes until the kernels are tender but still firm (not mushy).
-
4
Drain the cooked corn thoroughly. Spread the kernels out in a single layer on a large baking sheet lined with paper towels or a clean kitchen cloth.
-
5
Let the corn air-dry for 2-3 hours. It is crucial that the corn is completely dry to the touch before frying to ensure maximum crispness and to prevent oil splattering.
-
6
In a small bowl, whisk together the sea salt, garlic powder, onion powder, sugar, MSG (if using), and cayenne pepper. Set this seasoning blend aside.
-
7
Heat the vegetable oil in a deep heavy-bottomed pot or wok over medium heat until it reaches 350°F (175°C).
-
8
Before adding the corn, fry the smashed garlic cloves in the oil until they are golden brown and crisp. Remove the garlic with a slotted spoon and set aside; this infuses the oil with a rich aroma.
-
9
Fry the corn kernels in small batches to avoid overcrowding. Carefully lower the kernels into the hot oil. They will initially sink and bubble vigorously.
-
10
Fry for 8-12 minutes per batch. You will know they are ready when the bubbling subsides, the kernels float to the surface, and they turn a beautiful golden-yellow color.
-
11
Use a fine-mesh skimmer to remove the corn and drain on a wire rack or a bowl lined with fresh paper towels.
-
12
While the cornick is still hot and glistening with a bit of oil, toss it immediately with the seasoning blend and the reserved fried garlic chips. This ensures the spices adhere to the kernels.
-
13
Allow the Cornick to cool completely. It will continue to crisp up as it reaches room temperature.
💡 Chef's Tips
Use white glutinous corn (hominy) rather than sweet corn or popcorn; the starch content is what creates the signature dense crunch. Ensure the kernels are bone-dry before frying; any residual moisture will lead to a chewy texture rather than a crisp one. Maintain a consistent oil temperature; if the oil is too cool, the corn will be greasy, and if too hot, it will burn before it crisps through. For a smoky variation, add half a teaspoon of smoked paprika to your seasoning blend. Store in an airtight container immediately after cooling to maintain crunch for up to two weeks.
🍽️ Serving Suggestions
Serve in a large bowl as a 'pulutan' (snack) alongside ice-cold San Miguel beer or your favorite lager. Pair with a small dipping bowl of spicy coconut vinegar (Pinakurat) for a tangy contrast. Mix with fried peanuts and pili nuts to create a Filipino-style trail mix. Pack into small brown paper bags for an authentic nostalgic street-food presentation. Sprinkle over a garden salad for an unexpected, savory crunch.