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

Servings: 5-6


  • 2 cups of Maiz Chulpe (large kernel corn mentioned above)
  • 3 tablespoons of either vegetable or olive oil.
  • 1 teaspoon of regular salt.

Cooking Instructions

  1. 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.
  2. Cover up the pan shaking it occasionally to prevent the Chulpe/corn from burning.
  3. 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)
  4. Add salt to cancha.
  5. 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.