Roasted corn grains, known as cancha in Peru, in addition to a few other names, are widely used in ceviches, salads and many other dishes in both Latin American and Spanish cuisine.
The corn grains are roasted in a very simple way and are so delicious and with a trail of aromas that encourage you to eat them as soon as they are cooked. In fact, it is also very common to taste them as a snack without anything else. Do you want to learn how to prepare your own homemade kikos or corn court? Thus, you will save while enjoying a healthier product
Ingredients to make Roasted Corn:
- 1 package of corn to toast
- 1 splash of sunflower or seed oil
- 2 pinches of coarse salt
How to make roasted corn:
- Lightly wash the raw corn. It is important to use this type of roasting corn to make the toasted court.
- Prepare a saucepan with a lid and add a splash of oil. Next, add the raw corn and stir without letting it burn, since, if you stop stirring, in a few seconds it can get too toasty.
- When you see that the corn begins to emit sparks, cover the pan so as not to burn yourself with the oil. Since it is important to stir the toasted corn, you have two options: shake the covered pan or stir without removing the lid too much.
- When you see that all the corn kernels are evenly toasted and golden in color, it means that they are ready to be removed. Leave them on a plate with absorbent paper, add salt to your liking and stir.
- And they are ready! That’s how simple this recipe for toasted corn or cancha is, but it’s easier to eat them because once you start, you can’t stop!
