Cancha

Ingredients

• •1 cup dried chulpe corn
• •1 tbsp neutral oil
• •1/2 tsp kosher salt

Directions

1. 1Inspect the dried chulpe corn and discard any broken or discoloured kernels.
2. 2Heat the oil in a heavy skillet over medium heat for 30 seconds, then add the chulpe corn in one layer.
3. 3Cover the skillet and toast the corn for 8–10 minutes, shaking the pan every 20–30 seconds.
4. 4Listen for the kernels to crack and split rather than fully pop; reduce the heat if the corn starts darkening rapidly.
5. 5Transfer the toasted cancha to a bowl, season with salt while hot, and cool 5 minutes before eating.

💡 Chulpe corn is essential; popcorn kernels behave differently and will pop rather than toast into the dense, crunchy cancha texture.

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