Cancha is a popular snack/appetizer in Peru. It is cooked with a large-kerneled corn that is known as maiz chulpe or maiz cancha chulpe. Cancha is perfect along side ceviche or an ice cold beer.
Prep time: 15 minutes
- 2 cups of Maiz Chulpe (large kernel corn mentioned above)
- 3 tablespoons of either vegetable or olive oil.
- 1 teaspoon of regular salt.
- In a large skillet or frying pan heat the oil over medium heat. Put the Chulpe in the frying pan and shake pan/toss to coat the Chulpe with oil.
- Cover up the pan shaking it occasionally to prevent the Chulpe/corn from burning.
- Once the Chulpe/kernels start popping let the popping continue. When it stops and the kernels are golden brown they are finished cooking. (this process takes roughly 10 minutes)
- Add salt to cancha.
- Serve the Cancha warm or at room temperature. Whatever you prefer.
*You will be able to purchase maiz chulpe at most Latino grocery stores. American corn nuts can be used instead if you cannot find maiz chulpe.