I can’t remember how we came upon the topic of corn nuts, but it came up in conversation recently. I think it was the prospect of a field trip to Oh! Nuts, and finding the store closed. I was craving some fresh roasted corn nuts – still piping hot. So good. I then began to reminisce about the mass produced corn nuts I used to buy at Chi’s Market down the street from my parent’s house. They were probably around 50 cents at the time, and we used to pour them in to our mouths. Crunch-Crunch-Crunch. Listening to people eat them was ever so annoying, but eating them myself – totally worth it! They even came in assorted flavors like ranch and barbecue! I used to love barbecue flavor anything.
My husband suggested that I attempt to make them. I was told that I would have to find the giant white Peruvian corn and soak it. It wouldn’t work with just any corn kernel. Was thrilled to find a bag of these special corn kernels on my first try. Goya offers a kosher-certified Maize Mote Pelado. Found a good sized bag at Food Basics. Score!
These corn nuts are prepared in a similar way to roasted chickpeas. You simply coat them in oil and salt and roast in the oven for around 30 minutes – stirring for even browning. They have a very big crunch and a somewhat heady, corn taste. They don’t taste like the deep fried store bought stuff, but they are their own taste and pretty good.
Homemade Corn Nuts
Ingredients
1 bag of Maize Mote Pelado – Giant White Corn
2 tbsp. Salt
1/4 cup vegetable oil
Additional spices as desired
Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.
Preheat oven to 400.
Drain the corn
In a large bowl, toss the corn in the oil and sprinkle salt over it.
Place the corn in a single layer on a baking sheet.
Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.
Let cool a few minutes and then taste. Add more salt or other spices as necessary.
Enjoy!
- 1 bag of Maize Mote Pelado - Giant White Corn
- 2 tbsp. Salt
- ¼ cup vegetable oil
- Additional spices as desired
- Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.
- Preheat oven to 400
- Drain the corn.
- In a large bowl, toss the corn in the oil and sprinkle salt over it.
- Place the corn in a single layer on a baking sheet.
- Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don't let them burn.
- Let cool a few minutes and then taste. Add more salt or other spices as necessary.
