Cancha Salada (salty toasted corn)

Ingredients:

• 2 cups of dried chulpe corn
• 2 tablespoons of vegetable oil (it could be replaced with lard)
• 2 teaspoons of salt (it could be increased or decreased according to your preference)

Preparation:

In medium size pot, heat the oil on high heat. Add the dried corn and stir constantly until the corn is golden brown. Transfer the corn to a bowl or dish and add the salt.

Cancha salada or tostado can be used as an appetizer or as a side dish to several Peruvian dishes.