The chulpi, toasted corn popular in Ecuador, is a delicious accompaniment for ceviches or as an appetizer. It is cooked in hot oil until the grains are golden, then sprinkled with salt to taste and ready to enjoy.
Chulpi is a crunchy snack enjoyed on many occasions.
The corn kernels pop with a pleasant sound while they are toasted in the pan.
A pinch of salt enhances its unique flavor and makes it an irresistible delight.
Chulpi
Ingredients
2 cups of Toasting corn
2 tablespoons of Oil for frying
1 pinch of Salt
Preparation
Step 1 : To start, heat the oil in a pan over medium heat.
Step 2 : Then, add the corn and stir when it begins to pop.
Step 3 : It's important to partially cover the pan with a lid to prevent the toasting from splattering.
Step 4 : Continue stirring constantly to prevent the corn from burning, cooking until the grains are golden.
Step 5 : Once ready, place the toasted corn on a paper towel to absorb excess oil.
Step 6 : Finally, sprinkle the chulpi with salt to taste and serve hot or cold.
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