Maiz Cancha


Rate this Recipe: 

No votes yet

This crunchy, salty snack is simple to make and impossible to pass up.


Vegetable oil
1 package chulpe corn kernels (Maria Elena uses Goya brand)
Kosher or sea salt


In a heavy saucepan with a tight-fitting lid, heat ⅛ inch oil (about 3 tablespoons) on medium high. When oil is very hot but not smoking, add corn; cover and shake pan often. Corn will start popping (it won’t puff like traditional popcorn). Continue cooking and shaking until corn is deep golden brown and most popping has stopped, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste and serve hot.

Cooking & Recipes


about 3 cups.

Preparation Time: 

15 minutes

Start to Finish Time: 

15 minutes

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

350.00 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.