Peruvian roast corn nuts

Most bars in Peru have a cup of hot roasted and spiced large corn. They are a much tastier fresher version of the store bought "CornNuts" . Sometimes they can be very light, other times with more of a crunch. I presume the peruvian stores in Queens have them. Does anyone know where? What about Inca Soda?

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Digging up an old thread, rather than starting a new one, after finding "roasted salted inka corn" in my high end grocery store. I LOVE corn nuts, and these are better than usual. Will they kill me?

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Cancha is usually served warm/hot to the touch, with dry picante seasoning and salt. Addictive.

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Do you know anything abut their nutritional value?

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No.

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In case anyone is interested. Not "inka", just cornuts.

http://www.livestrong.com/article/256....

I believe......hope cornuts are fried, but my corn says "roasted". One recipe says "tossed with oil and toasted". About 3T oil to 2 c corn. Sort of like popcorn in that respect.

Immense enjoyment from the cancha at COCO ROCO the chicken place on 5th Avenue & 6th Street in Park Slope...One whole bird, two Peruvian brewskis and a bowl of the cancha - deal!

Yo Driggs,

Cancha (my namesake snack) can be found at South American delis in Jackson Heights. One place is Casa Rivera. I'm pretty sure it's on 86th Street. They also have a good variety of Peruvian candies. Another place is Los Paisanos, 7916 Roosevelt Ave. Last time I was there they had sugary cancha. Let us know where you wind up going.

Eat on,
Canchito

I'm pretty sure I've seen them in Western Beef, the large grocery store on Northern blvd( i think?) in Woodside/Sunnyside queens.

There are a bunch of street vendors that sell these and other South American ethnic delights on Saturdays and Sundays on Roosevelt Avenue somewhere in the 90's blocks. They have roasted ears of the jumbo corn, sausages, tamales and other stuff. Check it out.

This amazing snack is called cancha. It is sold as such and usually labeled as Peruvian. It is dried giant corn. For some reason, it is not served outside of Peruvian cuisine. You should be able to find it pretty easily at a South American market. I don't live in NY, but I did ask once on the general topics board how to prepare these. I followed the advice (basically toast them in a pan), but they came out very, very dry. Maybe they need to be soaked first....?

Thanks. I watched them add oil and garlic to keep it from getting to dry. Every place I went in Peru had a different variation; some were spicier, some crunchier. Its the perfect bar food, and I am a bit suprised it hasnt found its way out of Peru.

I think I've had these at a Peruvian restaurant in Elizabeth, NJ called El Iman. They serve them in a little cup with the ceviche. I posted about it about a year ago if you want to dig it up. It's an amazing restaurant.

they're popular in Ecuador too. Fried in a
a pan with a little oil and then seasoned,
i have enjoyed many a summer night just munching
on them with a cerveza or two.

They also serve them at La Pollada de Laura on Northern Blvd. at about 102nd Street in Corona/East Elmhurst.