Purchase giant white corn kernels for this snack. The corn can be found in many Mexican food stores sold either in bulk or packaged by Goya Foods and labeled as Giant White Corn or Maiz Mote Pelado. The larger kernel is preferred over the smaller, more traditional form of corn kernels like those of corn on the cob.
Soak dried corn in 8 cups of water for 12 to 18 hours, or longer, if desired. When finished soaking, discard water and use paper towels to dry the kernels.
Preheat oven to 400 degrees F
Place a single layer of corn kernels in a roasting pan, add oil and toss until thoroughly coated. Put into the oven for roasting and stir every 5 to 6 minutes. Bake the kernels in oven for 25 to 30 minutes or until golden brown.
Use paper towels to absorb excess oil as corn is placed on the towels. While still oily, select any desired seasoning and sprinkle over the kernels, turning them to season completely. Seasonings that can be chosen include: kosher salt, garlic salt, popcorn seasonings, or any desired favors of choice.
Shortly after removing the corn from the oil and when cooled, the kernels may be somewhat chewy from the absorbed oil. If too chewy, they have not cooked long enough. Allowing the corn to air dry for a day or so in a cool dry area increases the crispness.
|Prep Time: 30 minutes|
Serving Size: cup
|-||2 cups giant white corn kernels, dried|
|-||4 tablespoons corn oil|
|-||1 tablespoon seasoning of choice|