Recipe: Peruvian Canchita

Snacks are the perfect solution to satisfy any late night cravings, and thankfully Peruvian snacks can be both mouth-watering and natural origin, which makes them a healthier choice.

Peruvian canchita is the perfect example of these healthier-choice snacks. In Peru it’s very common to find street vendors offering this delicious meaty kernels roasted in bags and ready to eat. 

But if you’re in the mood for something “puffier” rather than roasted, then poppedPeruvian canchita es exactly what you need in your life.

When the chulpe corn kernels start to pop, their tough texture slowly becomes a crunchy yet delicious taste. Get to know a bit more about this snack perfect for happy hour and what is exactly the origin of this corn. 

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Before you try this incredible and addictive treat, here are some things you should know aboutPeruvian canchita.

It can be considered like some kind of popcorn, and it comes from an exotic variety of corn calledmaíz chulpe ormaíz cancha chulpe, grown mainly in the Andean region of Peru.

This type of corn is very sought and enjoyed like a Peruvian snack, but if you can’t find it the American version (or what comes closer to it) are corn nuts. 

Canchita kernels have pointy, dried ends, and they also pop when heated, similar to popcorn.

But unlike popcorn, the canchita kernels don’t burst inside out and puff up. instead of that, canchita corn gets a lot less puffy and a lot more roasted. Kind of like corn nuts.

It also has a starchy taste that mixed with salt is delicious.Peruvian canchita is a super easy and quick snack to prepare.

With just 3 ingredients and the right kind of corn you can make it for a movie night. Find different types of Cancha corn in here. This recipe serves 6 servings as appetizers. 

Ingredients for Peruvian Canchita or Cancha

• ¼ cup of vegetable oil, canola oil or olive oil.
• 2 cups of Peruvian canchita corn kernels  (chulpe corn) (You can get it here)
• 1 teaspoon of regular/sea salt or 2 teaspoons of Kosher salt 
• Skillet or pot 

Preparation

• Take a large, deep pot or skillet and place the oil in it to heat it over medium heat, let it heat for about 2 minutes. 
• Add thePeruvian canchita in the skillet and cover it well with oil. Reduce the heat to low.
• Cover the pot or skillet as if it were regular popcorn. Shake the pan regularly from time to time to keep the canchita from burning and sticking to the bottom of the skillet.
• ThePeruvian canchita will begin to pop without turning inside out like regular popcorn, and it will turn a brown golden color. 
• Cover the skillet or pot with a lid so that the canchita kernels don’t fly out of the skillet while popping. The popping process will take from 7 to 10 minutes, once the popping stops you’ll know the canchitas are ready.  
• Remove the canchita from the skillet and drain it on a platter lined with paper towel if you wish to remove excess oil. 
• Season thePeruvian canchita by tossing salt evenly on the kernels. Remember to do this while the canchita is still hot/warm to really impregnate it. 
• Serve warm or at room temperature.
• Remember to store your canchita in an air-tight container. 

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There you go! The easiest three ingredient recipe for a very addictive snack.Peruvian canchita is perfect to serve on a huge bowl and share it on a cozy movie night, you can prepare it as a quick snack for drinks night because it goes great with a cold beer or some exotic cocktails.

Another unexpected way to enjoyPeruvian canchita is to serve it alongside ceviche, it really highlights the zesty taste of the fish. 

With a recipe this simple, the only thing left to do is run to the kitchen, gather the ingredients and start heating up your pan.

The most addictive of snacks is just a couple of minutes away and it’s ready to make your night of binge-watching Netflix much more fun!

This simple three-ingredient recipe for Peruvian cancha is a popular snack in the Andean countries, often served with ceviche or as a table side snack at a restaurant. The word concha means "toasted corn," and it is common to find similar recipe variations in Ecuador and other South American countries.

Cancha is a kind of popcorn, but it's made from maize couple corn instead of accurate popcorn kernels. The spicy, dried seeds pop when heated and may even jump into an open skillet, but only the kernels' interiors burst and puff up, as opposed to the crunchy popcorn shells.

Perhaps cancha corn minimally differs from regular popcorn: Cha corn is slightly wet and gets a little toastier than corn nuts. However, it has a starchy taste that is quite addictive.

This Peruvian corn is featured in Latin American grocery stores and can be ordered online. Then, you must pour a little vegetable oil, some salt, and a little cooking oil into a skillet, and your meal is done.

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