The roasted corn kernels, known as court in Peru, in addition to a few other names, are widely used in ceviches, salads and many other dishes of both Latin American and Spanish gastronomy.
The corn kernels are roasted in a very simple way and they are so delicious and with a trace of aromas that encourage you to eat them as soon as you cook them. In fact, it is also very common to taste them as a snack without anything else. Do you want to learn how to prepare your own homemade kikos or corn field? Thus, you will save while enjoying a healthier product. Keep reading and discover in Free Recipes how to make roasted corn.
Very low difficulty
Ingredients to make Roasted Corn:
How to make Roasted Corn:
Wash slightly raw corn. It is important to use this type of corn for roasting to make the roasted field.
Prepare a casserole with a lid and add a splash of oil. Then, add the raw corn and stir without letting it burn, since, if you stop stirring, it can brown too much in a few seconds.
When you see that the corn begins to emit sparks, cover the casserole so as not to burn yourself with the oil. As it is important to remove the toasted corn, you have two options: shake the casserole covered or stir without removing the lid too much.
When you see that all the corn kernels are evenly toasted and with a golden color, it means that they are ready to be removed. Leave them on a plate with absorbent paper, add salt to your liking and stir.
And they are ready! This is how simple it is roasted corn or cancha recipe, but easier is to eat them because once you start, you can’t stop!
Recipes with homemade roasted corn
Roasted corn should not be confused with canchita, which is popcorn. This raw and slightly yellowish kernel has a medium size, different from the kernels of an ear. It is interesting to know that this corn grain is part of various Latin American dishes, so here are some recipes that you can make with your homemade roasted corn: