📝 About This Recipe
Forget the tooth-shattering convenience store bags; these homemade corn nuts are a revelation of texture, featuring a shatteringly crisp exterior and a nutty, toasted heart. Inspired by the traditional Andean 'cancha,' we use oversized Peruvian corn kernels that are hydrated and then double-fried to achieve the perfect golden hue. Seasoned with a bespoke blend of smoked paprika, nutritional yeast, and sea salt, they are the ultimate sophisticated snack for any gathering.
🥗 Ingredients
The Corn
- 2 cups Giant White Corn (Maiz Mote Pelado) (Dried; look for large Peruvian kernels)
- 1 teaspoon Baking Soda (Helps soften the outer hull during soaking)
- 6 cups Water (For soaking)
Frying Medium
- 4 cups Neutral Oil (Grapeseed, Canola, or Peanut oil for high smoke point)
Signature Umami Dust
- 1.5 teaspoons Fine Sea Salt (Use finely ground for better adhesion)
- 1 teaspoon Smoked Paprika (Pimentón) (Provides a deep, woody aroma)
- 1 tablespoon Nutritional Yeast (Adds a savory, cheesy depth)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (Optional, for a subtle heat kick)
- 1/2 teaspoon Light Brown Sugar (To balance the savory and salt)
👨🍳 Instructions
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1
Place the dried corn kernels in a large glass bowl and cover with 6 cups of water. Stir in the baking soda. Let the corn soak at room temperature for at least 12 hours, preferably 24, until the kernels have plumped significantly.
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2
Drain the corn into a colander and rinse thoroughly under cold running water to remove any excess baking soda residue.
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3
Transfer the rinsed corn to a large pot and cover with fresh water by at least 2 inches. Bring to a boil, then reduce heat and simmer for 15-20 minutes. You want the kernels tender but not falling apart or 'popping' open.
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4
Drain the corn again and spread it out in a single layer on a baking sheet lined with several layers of paper towels or a clean kitchen lint-free towel.
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5
Pat the kernels very dry. This is the most critical step; any residual moisture will cause the oil to splatter dangerously. Let them air-dry for 30-60 minutes until the skins feel papery.
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6
While the corn dries, prepare the Umami Dust. In a small bowl, whisk together the sea salt, smoked paprika, nutritional yeast, garlic powder, onion powder, cayenne, and brown sugar until perfectly combined.
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7
In a heavy-bottomed Dutch oven or deep fryer, heat 4 cups of oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
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8
Carefully lower about 1/3 of the corn into the oil using a slotted spoon or frying basket. The oil will bubble vigorously as the moisture escapes.
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9
Fry the kernels for 8-12 minutes, stirring occasionally to prevent sticking. They are done when the bubbling subsides significantly and the kernels are a deep golden brown and float to the surface.
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10
Use a spider skimmer to remove the corn nuts and place them immediately into a large stainless steel bowl lined with a single paper towel.
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11
While the corn nuts are still hot and glistening with oil, sprinkle a generous portion of the Umami Dust over them. Toss vigorously to coat every nook and cranny.
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12
Repeat the frying and seasoning process with the remaining batches of corn, ensuring the oil temperature returns to 350°F between batches.
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13
Allow the corn nuts to cool completely in the bowl. They will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Always use 'Maiz Mote' (Peruvian giant corn) for the authentic corn nut experience; standard popcorn kernels will not work for this method. If the corn is still 'chewy' in the center after cooling, your oil wasn't hot enough or you didn't fry them long enough—return them to the oil for 2 minutes. For a safer frying experience, use a splatter screen to protect your stovetop and skin from occasional 'pops.' Store the cooled corn nuts in an airtight glass jar; they will stay fresh and crunchy for up to two weeks. Don't skip the boiling step after soaking; this ensures the interior is cooked through before the exterior browns.
🍽️ Serving Suggestions
Pair with a crisp, cold Pilsner or a smoky Mezcal cocktail to complement the paprika notes. Serve as a crunchy topping for a creamy Butternut Squash soup or a zesty Mexican Street Corn salad. Mix with toasted pumpkin seeds and dried cranberries for a sophisticated, high-protein trail mix. Place in small individual brown paper bags for a charming, rustic appetizer at your next backyard BBQ. Serve alongside a creamy whipped feta dip or a spicy harissa yogurt.