Tostado is a South American toasted corn nut that is served as a snack or as a must-have side for ceviches. I like to describe tostado to friends who are trying it for the first time as South American popcorn that pops on the inside. Maiz tostado is usually made with a variety of corn called “cancha” or a slightly narrower version called “chulpe”.
I’ve been able to find both at local Latin grocery stores and prefer the larger cancha variety to make tostado, but the chulpe version is just as good. As a snack I recommend that you served tostado with some aji or hot sauce on the side, my favorites to go with tostado are aji criollo and tree tomato aji.
Maiz tostado or South American cancha corn nuts
- 2 cups of dried South American tostado cancha or chulpe corn
- 1-2 tablespoons of oil
- Salt to taste
- Heat the oil over medium high heat in a frying pan.
- Add the corn and start stirring the corn when it starts to pop.
- Cover partially with a lid to keep the corn from jumping out of the pan.
- Stir and cook until the corn is toasted and golden.
- Place the toasted corn on a paper towel to drain any excess oil.
- Sprinkle with salt to taste and serve.
Step by step preparation photos for making maiz tostado or chulpi/cancha toasted corn nuts