Snack Time! Giant Corn Kernels (Maiz Cancha Gigante)

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 2, 2019
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(Image credit: Apartment Therapy)

This is how obsessions begin. I had one handful of crunchy, salty

giant “quicos” corn nuts

(Image credit: Apartment Therapy)

The kernels are completely dried through, like dried beans or other grains. To make them into a crunchy snack, all you have to do is sauté the kernels with a bit of oil in a covered pan. They puff and become airy, but unlike popcorn, they don’t totally pop. You sprinkle the warm kernels generously with salt and seasonings, and let the snacking commence!

I haven’t had a chance to try my hand at making these yet, but can hardly wait for the chance. Have you ever made quicos at home? Any pointers?

→ Find It! Maiz Cancha Gigante