Peruvian · PANTRYHOP RECIPE
Cancha serrana
10 minutes · 4 servings · vegan
A classic Peruvian snack often served alongside meals and drinks.
Ingredients
Check you have the quantities below.
- 2 cups large corn kernels (mote or cancha corn)
- 1 tbsp oil
- 1 tsp salt
- 2 lime wedges
Let’s make it
- Heat the oil in a wide pan over medium heat.
- Add the corn kernels and stir often until toasted and crisp, about 6–8 minutes.
- Season with salt and a squeeze of lime.
- Serve warm or at room temperature.
Let the kernels cool a little before serving to children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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