Cancha, also known as toasted chuple corn or Andean Popcorn, is a snack dish from Andean countries, especially popular in Peru and Ecuador. It’s made from a special variety of corn (maiz chulpe) that doesn’t pop like popcorn, but instead swells into a sort of homemade corn nut.
Cancha is often served at Peruvian restaurants, as something to nibble on prior, and during, your meal. Sometimes, cancha is added as a topping to ceviche, adding a nice crunchy contrast to the dish.
Check out my Equadorian Shrimp Cheviche!
I decided to try my hand at making this little snack at home – since I already made the ceviche today 🙂
- 2 tablespoons vegetable oil
- 2 cups cancha kernels (you can find this at most hispanic or mexican markets)
- 2 teaspoons kosher salt
- Heat oil in the bottom of a large skillet over medium heat.
- Add corn kernels and heat, shaking pan from time to time, until kernels start to pop.
- Cover kernels loosely with a lid so that they don’t fly out of the pan and continue to cook, shaking pan more frequently, until the kernels have stopped popping and are deep golden brown, about 10 minutes.
- Remove from heat and toss corn with salt. Serve warm or at room temperature. Store cancha in an air-tight container.