The 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.
The chulpi is a crunchy snack enjoyed on many occasions.
The corn grains pop with a pleasant sound as they turn golden in the pan.
A pinch of salt enhances its unique flavor and makes it an irresistible treat.
Chulpi
Ingredients
2 cups of Toasted corn
2 tablespoons of Cooking oil
1 pinch of Salt
Preparation
Step 1 : To begin, heat the oil in a pan over medium heat.
Step 2 : Then, add the corn and stir as it starts to pop.
Step 3 : It's important to partially cover the pan with a lid to prevent splattering.
Step 4 : Keep stirring constantly to prevent the corn from burning, cooking it 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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