Canchita, the Un-popped Popcorn of Peru

1. 1

   Heat the oil in a large pot over medium-high heat for 2 minutes.

2. 2

   Add the chulpe corn, cover the pot and reduce the heat to medium.

3. 3

   Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning.

4. 4

   Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil.

5. 5

   Season with salt while the corn is still warm and serve with ceviche.

* Per serving · 4 servings · Values may vary.

No additional tips available.