Toasted giant corn

Toasted giant corn

By
From
Cabana The Cookbook
Serves
6–8
Photographer
Martin Poole

This is great served with drinks as an alternative to nuts or olives. Dried giant white corn is available from South American grocers.

Ingredients

Quantity Ingredient
300g dried giant white corn
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon smoked paprika

Method

  1. Soak the corn in a bowl of cold water for at least 12 hours or overnight. Drain and spread out to dry on a tray lined with a clean tea towel for at least 1 hour.
  2. Heat the oil in a heavy-based frying pan over a medium heat. When the oil is hot but not smoking, add the corn kernels and toss until evenly coated with oil. Cover with a lid and cook for 10 minutes, shaking the pan occasionally, until the kernels are evenly golden and some of them have popped. If the kernels are still a bit chewy, toast them in an oven preheated to 150°C for 10–20 minutes, stirring a few times. Remove and toss with a little salt and paprika. Leave to cool and store in an airtight container, if not serving immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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