Maiz Tostado
by Luka
In the Andes, corn comes in many shapes — and “maíz para tostar”, especially the purple version was my favourite discovery. It’s cheap, easy to find, and even easier to prepare. In just a few minutes, it turns into a crunchy snack, a quick starter, or the perfect companion to a hot soup (e.g.Chilcano de Pescado - instant). Simple, local, and reliably satisfying.
Preparation
- Heat some oil in a pot.
- Throw in a handful of kernels and cover the pot.
- When the kernels begin to crackle (you’ll hear it), shake the pot frequently to prevent burning.
- Once the crackling calms down, add salt (and spices).
Notes
In the Andean regions you’ll find a huge variety of corn, often under different names. Many of these varieties work well for toasting — just ask for “maíz para tostar”.
The corn can be toasted without oil. This works best in a thick pot (e.g. cast iron). However, with thin camping pots it’s easy to burn the corn. Adding a small amount of oil improves flavor and helps salt and spices stick better. The advantage of the no-oil version is its shelf life: it keeps well for several days and makes a great snack to carry during the day.
If you like, add spices such as chili or dried herbs.
…and don’t forget to squeeze your lemon.