Corn is such a versatile vegetable: eaten simply off the
cob; munched on after being popped; or crunched on after being deep fried as in
the case of corn nuts. As much as I enjoy these hard corn snacks, there’s
always those few kernels that are way too hard and you begin to worry about
chipping a tooth.
While scouring the snack aisle at Trader Joe’s, a bag of
Giant Peruvian Inca Corn caught my eye. These babies are like corn nuts on
steroids, each kernel equivalent to four of the normal ones. Of course, these
aren’t the normal North American variety, but rather the choclo stock from the Incas, bred for their massive size.
They still have that trade mark salty crunch, but the inside
is hollow providing a crisper break.
After being toasted the normal sweetness
of the corn caramelizes and takes on a nutty flavour – hence corn nuts!
What an addictive snack, that almost makes me want a cold malty beer.
MORE: Back to Simply Snacking
Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
