Posted: 10/20/2006 12:27:29 PM EDT
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Went to a Peruvian place in New York City this week. Lima's Taste, in the West Village. Great food, as always. One of the things you get there is a small dish of roasted, salted corn. The kernels are stripped from the cob, roasted and then salted. They make for a nice little snack. I'd like to know where I could buy this stuff. I've never seen it in stores. I looked on wikipedia but could not find a listing for it so I don't even know what it's called. Any help? |
I have never heard of (or had) corn nuts before. Are they any good?
That looks like it might be it ... the corn snack I had was a lot darker (I guess that is what happens after you roast it). I will be sure to check out the local hispanic grocery (wherever that is!) to see if I can find it. |
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Sounds like the same stuff I love. It's called Inka Corn. Awesome snack. I get it at the local grocery store. www.inkacrops.com/home.htm# 
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Couldn't find it anywhere. I went to Trader Joe's and to other grocery stores ... no luck.
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Good luck on your hunt. I had a similar experience back in Korea in 1990. I went to watch a movie at the post theater and when I arrived, my stomach started grumbling. Looking over the snack counter, I noticed they were selling corn. However, the corn they sold had been heated in cooking oil until the moisture in the starch burst, creating a unique textured foam. They added salt and butter and boy o boy was it tasty! I sure would like to have more of that buttered foamy corn! |
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I could be mistaken, but corn nuts are roasted hominy. Hominy is basically dint corn that has had the outer husk removed with a caustic agent (traditially acidic ash water I think, but think lie water is used now adays - baking soda or powder (not sure which), and bakers ash can also be used). The removal process hydrates the corn, so it is dehydrated and then I would suspect roasted or fried for corn nuts. Perhaps the recipy this person is refering to is using a different type of corn rather than dent corn - or perhaps it is using whole kernals rather than hominy kernals. |
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search around for "canchitas" or "canchas" ETA: FOUND IT. www.recipelink.com/mf/3/10433 here are a couple recipies that use cancha corn... there is a description for how to make the cancha corn below, as well... Title: Recipe: Peruvian Canchas con Sazon Tropical and Peruvian Fish Ceviche with Cancha - Thanks dearest Irasema. Here are some recipes for Peruvian Cancha. Board: International Recipes at Recipelink.com From: Gladys/PR 8-28-2006 RE: ISO: cancha MSG ID: 0310433 PERUVIAN CANCHAS CON SAZON TROPICAL WITH FRIED CILANTRO AND SEA SALT 1 lb. Peruvian Cancha Corn 3 Tbs. Badia First Press Olive Oil 4 packages of Badia Sazon Tropical Seasoning 1 tsp. Badia cumin, ground 1 tsp. Badia chili powder, ground 1 tsp. Badia coriander, ground 2 Tbs. sea salt 1 bunch of cilantro vegetable oil for frying In a bowl, toss corn and olive oil, spread on a sheet pan and roast slowly in a 300 degree oven for 15-20 minutes, until golden brown and cooked in the middle. Will look similar to a half cooked popcorn kernel once it is done. Remove from oven, pour back into bowl and toss with Sazon Tropical, cumin, chili powder and coriander. Pick sprigs off of cilantro and fry in 350 degree vegetable oil until crispy, drain thoroughly on paper towels. Crush leaves and toss with cancha corn. Serve as a bar snack or classically with Peruvian ceviche. Source: Executive Chef Kurtis Jantz, Trump International Sonesta Beach Resort Recipe Yields 1 lb. -------------------------------------------------------------------------------- PERUVIAN FISH CEVICHE WITH CANCHA An exquisite variation on a Latino classic, Peruvian Fish Ceviche is cubes of fresh, tender fish marinated in citrus juice and spices. Serve with Cancha, or toasted Chulpe corn, and Goya Plantain Chips for the perfect complement. For the Ceviche: 11/2 lbs. sea bass or other white, boneless fleshed fish 3/4 cup Goya Lemon Juice 3/4 cup Goya Bitter Orange Marinade (Naranja Agria) 1/2 cup fresh squeezed lime juice 2 tsp. fresh squeezed ginger juice 1 tbsp. Goya Minced Garlic or 6 cloves fresh garlic, minced 1 tsp. Goya Recaito 1 medium red onion, sliced into thin rings 1 cup thinly sliced celery 2 tsp. finely chopped fresh cilantro Salt to taste 1 Goya Frozen Aji Rocoto (Red Hot Pepper), thawed and seeded 1/2 cup clam juice For the Cancha (Toasted Corn Nuts): Goya Vegetable Oil 1 package Goya Chulpe Corn for Toasting Salt to taste Side dishes: 1 package (10 oz.) Goya Plantain Chips For the Ceviche: Cut fish in 1" x 1" x 1/4" pieces. In glass bowl, combine lemon juice, bitter orange, lime juice, ginger juice, garlic, and Recaito. Add fish and mix well. Cover and marinate in refrigerator for 4-6 hours until it is cooked by the citrus juices. It will become opaque all the way through. Add onion rings, celery, cilantro and salt to taste. In blender, puree the one seeded Rocoto pepper with the clam juice. Add to the ceviche a little at a time until you acquire the desired level of heat. Serve with Cancha and plantain chips. For the Cancha: In heavy saucepan with a tight fitting lid heat 1/8 inch of oil on medium high. When oil is very hot but not smoking, add the corn, cover and shake the pan often. The corn will start to pop. Continue cooking and shaking until corn is golden brown and most of the popping has stopped. Drain on paper towels, add salt to taste, and serve with Ceviche. Serves 6 Source: Goya Foods MSG URL: http://www.recipelink.com/gm/3/10433 Replies: ISO: Request to Gladys and Halyna Marilyn, CA - 1-9-2006 MSG ID: 039821 1 ISO: cancha Irasema Biggs Kansas City Mo - 8-28-2006 MSG ID: 0310431 2 Recipe: Peruvian Canchas con Sazon Tropical and Peruvian Fish Ceviche with Cancha - Thanks dearest Irasema. Here are some recipes for Peruvian Cancha. Gladys/PR - 8-28-2006 MSG ID: 0310433 |
Try a health food store. The one near me has something very similar to what you described. I tried it and it is very good but too many carbs for me. |
