Cancha, a popular snack in South American dishes, is made with a special type of large-kernelled corn called maíz chulpe or maíz cancha chulpe. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed. A simple sprinkling of salt and the cancha is ready to eat.
Cancha is often served with ceviche or bbq meats.
4 to 6 servings as an appetizer
- Maíz chulpe (https://naturehunter.co.uk/product/cancha-maize-maiz-de-tostar-500g/) — 2 cups
- Vegetable or olive oil — 3 tablespoons
- Regular or sea salt — 1 teaspoon
- You can also add chilies and peppers
- Heat the oil in a large, heavy-bottomed skillet over medium flame. Add the chulpe and toss to coat with the oil. Cover the pan and cook as you would for popcorn, shaking the pan from time to time to keep the kernels from burning. The kernels will begin popping (without turning inside out like popcorn) and will take on a golden brown colour. They are done when the popping subsides, about 10 minutes.
- Toss the cancha with salt or chilies to taste and serve warm or at room temperature.