Chile Pepper and Garlic Toasted Giant Cuzco Corn!
The first time that I published a Cuzco Maiz Gigante recipe article, the response was pretty good. Many people have never heard of Cuzco Giant Maize. Cuzco Giant Maize is an ancient breed of corn that was developed by a Cuzco civilization that predated the Incan empire.
Cuzco Maiz Gigante is first treated with calcified lime, then it is dried. Corn that is boiled with calcified lime is usually called Hominy. The lime does the same thing that ash does in the nixtamal process. Boiling corn with ash, before drying and grinding, is how Masa Harina is made. Masa Harina is the type of corn flour that is used to make tortillas.
Treating corn with calcified lime or ash (cocoa plant ash) makes all the nutrients in corn easy to digest. This process also makes corn more tender, which is essential for Giant Cuzco Corn that will be toasted.
The snack called Corn Nuts is made with Cuzco giant corn. The only problem with Corn Nuts snacks is the corn kernels are very hard. People that have had extensive dental work cannot eat anything that is rock hard and crunchy. It is the cooking method used at the Corn Nuts factory that makes this snack so hard and crunchy.
Cuzco Maize Gigante is pan fried like popcorn, but only a minimal amount of oil is used, so the giant corn kernels simply toast in the pot till the hull is golden brown. Once the giant corn kernels are toasted, they become starchy and tender. Pan toasted Cuzco Maiz Gigante is not hard as a rock. In fact the toasted giant corn kernels are pleasant to eat.
Just because Giant Cuzco Corn kernels do not puff up like regular popcorn, it does not mean that these corn kernels do not pop when they are toasted in a pot. Cuzco Giant Corn kernels sound like big firecrackers when they pop! When a giant Cuzco corn kernel pops, it can travel over twenty feet through the air! Placing a loose fitting lid or screen over the pot is necessary, so the Giant Cuzco Corn does not fly all over the kitchen.
Peruvians are big fans of snack food. Socializing while eating some snack food is a tradition in Peru. Toasted Cuzco Maiz Gigante is a favorite snack and there are many flavors that are offered by Peruvian street food vendors. Chile Garlic or Chile Lime are probably the two most popular snack food flavors from Mexico to South America. If you like chile garlic flavored corn chips or popcorn, then today's Chile Garlic Toasted Giant Cuzco Corn snack will suit your fancy.
*This entire recipe yields 1 portion. (About 1 1/3 cups of toasted Giant Cuzco Corn.)
Chile Garlic Butter:
This is a very highly seasoned butter. The butter helps the spices to cling to the toasted corn kernels.
Step 1: Place 3 tablespoons of unsalted butter in a small sauce pot over low heat.
Simmer the butter till the milk fats and water evaporate.
Remove the pot from the heat.
Step 2: Add 1/4 teaspoon of garlic powder.
Add 1/4 teaspoon of Mild New Mexico Chile Powder.
Add 1 pinch of ground Chile Ancho.
Add 1 pinch of ground Chile Pequin.
Add 1 pinch of Spanish Paprika.
Add 2 pinches of sea salt.
Stir the ingredients.
Keep the chile garlic butter warm on a stove top for 5 minutes, so the flavors meld.
Chile Ajo Cuzco Maiz Gigante:
This recipe is the same as what is printed on the bag in the pictures above! The recipe for fried toasted maiz Cuzco gigante has not changed since it was created in ancient times.
Step 1: Heat a tall sided pot over medium heat.
Add 1 tablespoon of vegetable oil.
Add 1 cup of Maiz Cuzco Gigante.
Step 2: Place a loose fitting lid or a screen over the pot.
Shake the pot till all of the kernels pop and turn a golden brown toasted color.
Step 3: Remove the pot from the heat.
Place the toasted Cuzco Giant Maize in a mixing bowl.
Add just enough of the chile garlic butter, while tossing, to coat the toasted giant Cuzco maize kernels with flavor.
Place the toasted Chile Ajo Cuzco Maiz Gigante in a shallow bowl and serve.
All I can say is that once a few kernels of Chile Garlic Toasted Cuzco Giant Corn are eaten, it is hard to put the bowl down without finishing off every last piece. The flavor and texture is addictive!