Corn Snacks, Stovetop Roasted Recipe
Sauteed in oil on a stove top, this snack makes giant, dried corn kernels into a unique, crunchy corn snack similar to roasted nuts or the commerical product known as Corn Nuts®.
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2 cups giant white corn kernels, dried
4 tablespoons corn oil
1 tablespoon seasoning of choice
Giant white corn kernels are available in some Mexican food stores sold in bulk or packaged under the Goya Foods brand name. The corn may be labeled as Giant White Corn or Maiz Mote Pelado. This variety of corn provides a larger kernel for a snack than the common corn kernels that are smaller and similar in size to traditional canned corn.
Soak dried corn in 8 cups of water for 12 to 18 hours or longer if desired. When finished soaking, drain water and dry kernels with paper towels.
Place oil in large skillet and heat to medium temperature, but do not allow oil to begin to smoke.
Put corn into the oil and begin to roast, browning the kernels for 8 to 10 minutes or until golden brown. Stir the kernels to keep from burning.
Allow corn to brown and when finished remove from stovetop.
Place kernels on paper towels to absorb excess oil and sprinkle with seasoning of choice.
Various seasonings that work well include: kosher salt, popcorn seasonings, garlic salt, or any other seasoning desired.
If the kernels are too chewy after cooking, they may not have cooked long enough. Also, the absorbed oil will have a tendency to soften the kernels until the oil is dried. Allowing kernels to air dry in a cool dry area for a day or longer will increase the crispness of the corn.
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"I made these today, using only 1Tablespoon of oil, and they were delicious (better than CornNuts) but still a bit on the oily side. 1T is more than enough, but use less oil if you want to reduce calories further."
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