Move over, popcorn! We’re making maíz cancha, which is similar but made using a different type of corn. A classic in the Peruvian kitchen, it makes a great bar snack to have with an icy cold drink.
Jump to RecipeWhat is maíz cancha?
Love popcorn? Meet its South American cousin, maíz cancha! This addictive snack is made with much larger corn kernels (which are rarely seen in the West but super popular in Andean countries in particular). It has a different texture, but is just as suitable as a snack food.
Like popcorn, maíz cancha pops. However, it doesn’t expand outwards—the kernels crack, but the airy fluffiness we love stays inside the skin. The result is crunchy and dangerously addictive!
If you’ve ever been to a Peruvian restaurant, especially if you ordered a ceviche dish, you’re sure to have tried cancha. It’s served as a crunchy accompaniment for different dishes, but also goes very well with a beer (or a michelada?!) or just on its own.
Depending on where you’re having it, maíz cancha may also be called:
- Maíz tostado
- Cancha serrana
- Maíz chulpe
Tip: Don’t confuse maíz cancha with fried corn, another popular (and delicious!) snack. Cancha is toasted, not fried, making it the healthier option.
Maíz cancha ingredients & methods
Cancha or chulpe?
If you pop into your local Latino supermarket later to get the large dried corn kernels needed to make maíz cancha, there’s a chance you’ll run into two different types: cancha and chulpe.
The good news is that both work. I personally prefer cancha, which tends to puff more and has more of a crunch. If you can only find chulpe, that’s no problem—it’s still delish.
Tip: As with corn for popcorn, you shouldn’t wait too long to use your corn for maíz cancha. Over time, corn loses the moisture it needs to pop, and the texture is also prone to degrading.
Oil
You can use any oil with a high smoke point. Neutral vegetable oil is fine, as are corn, canola, sunflower, grapeseed, and peanut oil. Whatever you have on hand!
Spicy seasoning
This one’s up to you. This popped corn snack is usually served with just coarse salt. However, that toasted corn flavor goes fantastically with some heat! It just screams for some spicy seasoning.
I like serving my maíz cancha with an addictive chili lime spice mix, which you can make yourself: Chili Lime Seasoning Recipe. You can also use Tajín brand seasoning, particularly the spicier Habanero version.
If you want to keep it simple, you can also just use salt and a good sprinkle whatever chili powder—such as cayenne—you have on hand.
Chili Lime Seasoning Recipe (Extra Spicy Tajín Copycat)
Welcome to the wonderful world of chili, lime and salt! A chili lime seasoning blend marries spiciness, acidity and saltiness …
Pan or popcorn maker?
Maíz cancha is traditionally made on the stove, and you can easily whip up a batch in a frying pan. Just stir continually on medium heat until the corn is golden brown. You may have to use a lid to prevent it from flying out of the pan when it pops.
If you’ve got a popcorn maker, you’re in luck. I tried both methods and the popcorn maker works beautifully! The hot air pops the kernels incredibly quickly and toasts them very evenly. Total maíz cancha life hack.
Spicy Maíz Cancha Snack
Equipment
- 1 Frying pan Or use your popcorn maker if you own one
Ingredients
- 1/2 cup maíz cancha or chulpe
- 2 tsp oil
- 1-2 tsp chili lime seasoning or chili powder and salt
Instructions
- Add the oil to the frying pan and place on the stove over medium heat.
- Once the pan is hot, add the corn kernels. Stir regularly as the kernels pop and toast.
- Once the kernels are a nice golden brown in color, place them on some kitchen paper and pat to remove excess oil. Sprinkle with your preferred spicy seasoning (chili lime powder for me!) and enjoy warm or cooled.