What to do with "chulpi" corn?
Posted by yabbitgirl on Nov 16, 2006 · Member since Apr 2006 · 14266 posts
OK, ok, I've done it again. Cruised thru the market and come home with something a) I've never seen before and 2) have no idea how to prepare. It's called "maiz chulpi" and it's basically dried corn kernels (to look at anyway). The package I have came from Ecuador but when I googled everything said "Peru." The corn doesn't look toasted like Corn Nuts, at all, which some web references talked about. It looks like raw, dried corn.
Obviously I'll have to soak it, but what recipes are out there? I know someone on this board has spent time in Peru---HEEELP!
Would it be interchangeable with "chicos"?? ???
I don't have any experience with it, but from what I have read, I think you toast it in a pan so it pops like popcorn. One thing I read said that you get something like corn nuts, but I would think you'd have to fry it in a lot of oil for that to happen. I have experimented with hominy, and it looks just like popcorn if you toast it. I would be interested to know what happens with your chulpi corn.
It's delicious prepared as you would prepare popcorn-- heat oil on the stove in a pot with a tight fitting lid, add the mais cancha chulpi, and shake. When it's done, salt it lightly and enjoy. It will not fluff up as much-- it's more like old fashioned "parched corn" than popcorn.
In Peru it's served as a nibble with drinks, a snack to eat out of hand while walking, or as a side with cebiche (raw fish marinated in spicy lime juice with veggies) and some other savoury first course dishes.
I ate a LOT of it in Peru, as a snack. You can throw in a handful of kernels right with your popcorn if you like, and eat them together. Popcorn itself is called "palomitas de mais" in Peru-- "little doves of corn"-- for its appearance.
Sorry I didn't reply sooner! I've been on a trip-- oh, so much catching up to do, and it's going to take me days. :)