Cancha

Method

Rinse the dried corn kernels thoroughly under cold water and drain well on kitchen paper until completely dry. Heat the vegetable oil in a heavy-bottomed pan or wok over medium-high heat until shimmering. Add the corn kernels in a single layer and stir frequently, listening for the popping sound as they begin to puff and turn golden. Continue cooking for 8-12 minutes, stirring constantly to ensure even toasting and prevent burning, until most kernels have popped and turned a pale golden colour. Transfer immediately to a bowl and sprinkle with sea salt whilst still warm, tossing to coat evenly. Serve whilst warm as a savoury snack or alongside ceviche and other Andean dishes.