Photo: Canchita, the Un-popped Popcorn of Peru Recipe
Ingredients
- Vegetable oil, for frying (about 2 cups)
- 1 to 2 cups canchita corn (also known as chulpe)
- Salt
Directions
Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche.
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By mckstephanie
Montgomery, Texas
on September 25, 2011
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Where do you find the chulpe corn?
By alibuitron_13175175
on September 25, 2010
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For that entire bag you don't need that much oil. Maybe a few tablespoons, to cover the entire bottom of the pan (and I would use a shallow pan It's really unnecessary to make an oil swimming pool for the corn, plus it doesn't make it feel like such a light snack, something crunchy for everyone to eat at a Peruvian restaurant while waiting for the waiter (in place of the bread and butter.
By piolin1077_8121484
Miami Lakes, FL
on September 21, 2008
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These are so good! they are addicting!!! it is like homemade corn nuts.
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