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    Home » Party Apps and Snacks

    Canchita (Peruvian Popcorn)

    Jun 18, 2012 · Modified: Jul 24, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    Canchita (Peruvian Popcorn) - Andrea Meyers

    When traveling around in South America, I remember stopping at roadside stands to buy the local grilled corn, maiz, 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 maiz 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.

    I love popcorn and for me, canchita is right up there with my favorite popcorn snacks, like kettle corn.

    I’ve found the maiz 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.

    Maiz cancha chulpe in bags

    Canchita (Peruvian Popcorn) - Andrea Meyers
    Print Pin

    Canchita (Peruvian Popcorn)

    Cook Time5 mins
    Total Time5 mins
    Course: Appetizer
    Cuisine: Peruvian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: corn, gluten free, popcorn, snacks, vegan
    Servings: 4

    Equipment

    • 3 to 4-quart pot

    Ingredients

    • canola oil
    • maiz 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.
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Kalyn says

      June 19, 2012 at 9:53 am

      Very interesting! I come from a popcorn-loving family so I'd love to try this!

      Reply
    2. Jenny @ BAKE says

      June 20, 2012 at 7:23 am

      I'm a fan of any kind of popcorn! these look so tastey!

      Reply

    Trackbacks

    1. Because I Love Popcorn {24 Recipes} | Mother's Home says:
      July 16, 2014 at 7:32 pm

      […] Canchita (Peruvian Popcorn) @ Andrea’s Recipe blog […]

      Reply

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