Canchita (Peruvian Popcorn) Recipe

When traveling around in South America, I remember stopping at roadside stands to buy the local grilled corn, maize, with large meaty kernels. The texture is different from the sweet corn I grew up with and I became enamored with it. Now imagine those meaty kernels made into popcorn. When the maize kernels pop, that tougher texture holds together and the resulting popped corn is more like a crunchy nut. Shake some salt over it and you’ve got canchita, an addictive snack that’s very popular in Peru, often served as a first course along with ceviche, though it’s also perfect for happy hour snacks.

Recipe Notes

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I’ve found the maize kernels, known as cancha chulpe, sold in bags in some international grocery stores in our area, so check similar stores in your area. If your pot has a heavy bottom, i.e. cast iron or layered stainless steel, you can cook over medium-high heat. With thinner bottom pots, use medium heat. The cancha cook better in a single layer, so don’t pour in too much, otherwise you may end up with some burned kernels. Allow them to drain well on paper towels before serving.

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CANCHITA (PERUVIAN POPCORN)

Equipment

3 to 4-quart pot

Ingredients

canola oil
cancha chulpe

Preparation

Pour a thin film of oil in the bottom of the pot. Heat the oil over medium to medium-high heat, and pour in enough cancha to fill the bottom in one layer. Cover and cook until all the kernels have popped, about 7 minutes. Shake the pot during popping to evenly distribute the kernels and prevent burning. Strain the popped kernels and drain on paper towels. Sprinkle with salt and enjoy warm.