Toasted Corn Nuts Recipe

Dried hominy and corn is used in food preparation throughout the region of Ecuador. Boiled hominy is added to soups, casseroles and other Ecuadorian dishes. Another way to use dried hominy is after it is boiled, roast it in the oven with a little salt and oil to make corn nuts. I remember eating the packaged corn nuts in the US. They are good.



Here in the Andes, roasted corn nuts are also used as a side dish for encebollada soup. We also like them roasted, and so about once a week I make a big batch of roasted corn nuts to have around for snacking on. 

 

Roasted Corn Nuts

Rinse 1lb of dried corn

Boil corn with a tablespoon of salt for 1 hour

Drain corn

 Spread the corn evenly in a baking dish or cookie sheet

 Add a tsp of salt and a couple tbs olive oil to the corn and mix well

Bake for 45 minutes to an hour in a  325 degree oven, checking on them periodically

You may want to stir them around a bit after about a half hour

Enjoy your roasted  corn nuts. They are kind of hard to stop eating once you get started.
Great for trips, hikes, and taking along with you to work.

Corn nuts are also good with a little Cayenne on them for those of you who like your food a little bit spicy. (Add the cayenne with the salt and oil before roasting)