Issues → September/October 2007 → Feature Stories →
Occasion: Quick Meals for the Athletes in the Family
(page 4 of 7)
Preparation Time: 15 minutes
Start to Finish Time: 15 minutes
Yield: about 3 cups.
This crunchy, salty snack is simple to make and impossible to pass up.
- Vegetable oil
- 1 package chulpe corn kernels (Maria Elena uses Goya brand)
- Kosher or sea salt
In a heavy saucepan with a tight-fitting lid, heat 1/8 inch oil (about 3 tablespoons) on medium high. When oil is very hot but not smoking, add corn; cover and shake pan often. Corn will start popping (it won't puff like traditional popcorn). Continue cooking and shaking until corn is deep golden brown and most popping has stopped, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste and serve hot.
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