Cancha: Toasted Corn with Bold Flavor and Crunch

Get the air out of the bag with the chips and crush everything up for a couple of minutes.

Toast the corn by heating 1 teaspoon of oil in a pan.

Pour the dry corn into the hot pan and toast until it starts to puff out, tossing frequently to prevent burning.

Once the corn starts popping, cover it and toss for 3 to 4 minutes until puffed out.

Add salt and garlic pepper to the toasted corn for seasoning.

Transfer the toasted corn to a bowl.

Add crushed tortilla chips to the bowl for a crunchier texture.

Add another teaspoon of oil to help everything stick together.

Mix in cotija cheese, cilantro, and lime juice with your hands.

Top the mixture with more cotija cheese, cilantro, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary