Corn Nuts
A classic crunchy snack made by soaking, boiling, and deep-frying giant corn kernels until perfectly golden and crisp. Seasoned simply, these homemade corn nuts are irresistibly savory and a far superior alternative to their store-bought counterparts.
For 4 servings
5 steps. 105 minutes total.
- 1
Step 1
- a.Soak the Corn (Overnight)
- b.Rinse the dried corn kernels thoroughly under cold running water.
- c.Place the rinsed kernels in a large bowl and cover with at least 4 cups of fresh water. The corn will expand significantly as it rehydrates.
- d.Let the corn soak for a minimum of 8 hours, or preferably overnight, at room temperature.
- 2
Boil the Corn (Approx
- a.90 minutes)
- b.Drain the soaking water and rinse the plump kernels again.
- c.Transfer the corn to a large pot or Dutch oven. Cover with fresh water by about 2 inches.
- d.Bring the water to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
- e.Cook for about 90 minutes, or until the kernels are tender all the way through but still hold their shape. Test one by biting into it; it should be chewy, not hard.
- 3
Step 3
- a.Dry the Kernels Thoroughly (Crucial Step)
- b.Drain the boiled corn completely in a colander, shaking to remove excess water.
- c.Spread the kernels in a single, even layer on a large baking sheet lined with paper towels or a clean kitchen towel.
- d.Gently pat the tops of the kernels dry with more paper towels. Let them air-dry for at least 1-2 hours. The drier the surface, the crispier and safer the frying process will be.
- 4
Deep Fry in Batches (Approx
- a.10-15 minutes total)
- b.In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- c.Carefully add half of the dried corn kernels to the hot oil. Do not overcrowd the pot. Be extremely cautious as the kernels may pop and splatter; using a splatter guard is highly recommended.
- d.Fry for 4-6 minutes, stirring occasionally, until they are a deep golden brown and have a crispy texture.
- e.Using a slotted spoon or spider strainer, remove the corn nuts from the oil and transfer them to a plate lined with fresh paper towels to drain.
- f.Bring the oil back to 350°F (175°C) and repeat the process with the remaining corn kernels.
- 5
Step 5
- a.Season and Cool
- b.While the corn nuts are still hot and glistening with oil, transfer them to a large mixing bowl.
- c.Immediately sprinkle with salt, chili powder, and garlic powder.
- d.Toss gently but thoroughly to ensure every kernel is evenly coated with seasoning.
- e.Spread the seasoned corn nuts on a clean baking sheet in a single layer to cool completely. They will become even crunchier as they cool.
- f.Once cooled, serve immediately or store for later.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The drying step is non-negotiable for achieving a truly crispy texture and for safety. Any moisture on the kernels will cause violent splattering in hot oil.
- 2Use a deep, heavy pot for frying to contain splatters and maintain a stable oil temperature.
- 3Fry in small batches to avoid dropping the oil temperature, which can lead to greasy, soggy corn nuts.
- 4Season immediately after frying. The residual heat and oil help the seasonings adhere perfectly.
- 5For the most authentic result, seek out 'Giant White Corn', often labeled as 'Maiz Mote Pelado' or 'Maiz Chulpe' in Latin American grocery stores or online.
- 6Allow the corn nuts to cool completely before storing to prevent condensation from making them soft.
Adapt it for your goals.
Ranch Seasoning
Instead of chili and garlic powder, toss the hot corn nuts with 1-2 tablespoons of dry ranch seasoning mix.
Smoky BBQSmoky BBQ
Use a mix of smoked paprika, brown sugar, onion powder, and a pinch of cayenne pepper for a sweet and smoky flavor.
Chili LimeChili Lime
Toss with chili powder and the zest of one lime. Squeeze fresh lime juice over them just before serving.
Air Fryer MethodAir Fryer Method
For a lower-fat version, toss the boiled and dried kernels with 1-2 tablespoons of oil. Air fry at 390°F (200°C) for 15-20 minutes, shaking the basket every 5 minutes, until golden and crisp. They will be less puffy but still crunchy.
Why this is on our healthy list.
Source of Dietary Fiber
Corn is a good source of dietary fiber, which is essential for digestive health, helping to promote regularity and a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates in corn are broken down slowly by the body, providing a steady release of energy, making this a satisfying and energizing snack.
Frequently asked questions
A single serving of this recipe (approximately 1/2 cup) contains around 345-360 calories, primarily from the corn's carbohydrates and the oil absorbed during frying.