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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
Soak the Corn (Overnight)
Boil the Corn (Approx. 90 minutes)
Dry the Kernels Thoroughly (Crucial Step)
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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.
This american recipe takes 125 minutes to prepare and yields 4 servings. At 325.2 calories per serving with 4.01g of protein, it's a moderately challenging recipe perfect for snack.
Deep Fry in Batches (Approx. 10-15 minutes total)
Season and Cool
Instead of chili and garlic powder, toss the hot corn nuts with 1-2 tablespoons of dry ranch seasoning mix.
Use a mix of smoked paprika, brown sugar, onion powder, and a pinch of cayenne pepper for a sweet and smoky flavor.
Toss with chili powder and the zest of one lime. Squeeze fresh lime juice over them just before serving.
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.
Corn is a good source of dietary fiber, which is essential for digestive health, helping to promote regularity and a feeling of fullness.
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.
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.
While they are a source of fiber and carbohydrates, corn nuts are a high-calorie, high-fat snack due to being deep-fried. They are best enjoyed in moderation. The advantage of making them at home is that you control the quality of oil and the amount of salt.
The ideal corn is Giant White Corn, often sold as 'Maiz Mote Pelado' or 'Maiz Chulpe'. This type of corn has large, starchy kernels that puff up and become crunchy when fried. Regular popcorn or sweet corn will not work for this recipe.
Yes, you can make a lower-fat version in an air fryer. After boiling and thoroughly drying the kernels, toss them in 1-2 tablespoons of oil and your desired seasonings. Air fry at 390°F (200°C) for 15-20 minutes, shaking frequently, until crisp. The texture will be slightly different but still delicious.
The most common reason for soggy corn nuts is insufficient drying. The kernels must be completely dry on the surface before they hit the hot oil. Another reason could be frying at too low a temperature or overcrowding the pot, which causes the corn to steam rather than fry.
Once they have cooled completely to room temperature, store them in an airtight container. They will stay fresh and crunchy for up to one week.