Dried Giant White Corn
Giant white corn (aka Peruvian Corn, Cuzco Corn) is a special variety from the Peruvian Andes. In addition to being larger, these kernels are starchier, less sweet and (when cooked) chewier than plain sweet corn.
These dried kernels can be pan fried dry until they pop to make a snack, ground into a meal for use thickening & flavoring, or simply cooked for use in sides, soups, casseroles, etc.
Dried giant corn kernels average about ½” by ½” in width & length.
Stored dried Peruvian giant corn kernels in an air-tight cool, dry place.
RECIPES & TIPS
Dried giant white corn kernels can be fried as a quick snack, ground to make meal for use thickening & flavoring soups or stews (like Peruvian pepian), or cooked for side dishes, casseroles & use in soups like posole.
Depending on the application, you may want to soak the kernels overnight before cooking them (as you would dried beans).
Cancha Tostada Peruvian Fried Corn Snack:
Pan fry the kernels in oil until they puff/pop and are lightly toasted. Move them to paper towels to drain off excess oil. Toss them with salt & serve.