Cancha Recipe
Peruvian · Snack · 10 min total
Cancha is a Peruvian snack of toasted corn kernels, similar to popcorn but with a crunchy, nutty texture. This recipe delivers perfectly salted, golden cancha in minutes.
2
min prep
min prep
8
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup cancha corn (dried Peruvian corn)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
Instructions
- Heat oil in a large skillet over medium-high heat until shimmering.
- Add the cancha corn in a single layer. Cover with a lid or splatter screen.
- Cook, shaking the pan occasionally, until the corn pops and turns golden brown, about 5-8 minutes. Listen for popping to slow to 2-3 seconds between pops.
- Remove from heat and immediately transfer to a paper towel-lined bowl to drain excess oil.
- Sprinkle with salt while still warm, toss to coat, and serve.
Tips
- For extra flavor, add a squeeze of lime juice and a pinch of chili powder.
- Store in an airtight container at room temperature for up to 5 days; re-crisp in a dry skillet if needed.
AI estimate may be inaccurate · Terms