I can’t remember how we came upon the topic of corn nuts, but it came up in conversation recently. I think it was the prospect of a field trip to Oh! Nuts, and finding the store closed. I was craving some fresh roasted corn nuts – still piping hot. So good. I then began to reminisce about the mass produced corn nuts I used to buy at Chi’s Market down the street from my parent’s house. They were probably around 50 cents at the time, and we used to pour them in to our mouths. Crunch-Crunch-Crunch. Listening to people eat them was ever so annoying, but eating them myself – totally worth it! They even came in assorted flavors like ranch and barbecue! I used to love barbecue flavor anything.
My husband suggested that I attempt to make them. I was told that I would have to find the giant white Peruvian corn and soak it. It wouldn’t work with just any corn kernel. Was thrilled to find a bag of these special corn kernels on my first try. Goya offers a kosher-certified Maize Mote Pelado. Found a good sized bag at Food Basics. Score!
These corn nuts are prepared in a similar way to roasted chickpeas. You simply coat them in oil and salt and roast in the oven for around 30 minutes – stirring for even browning. They have a very big crunch and a somewhat heady, corn taste. They don’t taste like the deep fried store bought stuff, but they are their own taste and pretty good.
Homemade Corn Nuts
Ingredients
1 bag of Maize Mote Pelado – Giant White Corn
2 tbsp. Salt
1/4 cup vegetable oil
Additional spices as desired
Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.
Preheat oven to 400.
Drain the corn
In a large bowl, toss the corn in the oil and sprinkle salt over it.
Place the corn in a single layer on a baking sheet.
Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.
Let cool a few minutes and then taste. Add more salt or other spices as necessary.
Enjoy!
- 1 bag of Maize Mote Pelado - Giant White Corn
- 2 tbsp. Salt
- ¼ cup vegetable oil
- Additional spices as desired
- Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.
- Preheat oven to 400
- Drain the corn.
- In a large bowl, toss the corn in the oil and sprinkle salt over it.
- Place the corn in a single layer on a baking sheet.
- Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don't let them burn.
- Let cool a few minutes and then taste. Add more salt or other spices as necessary.
About Hindy Garfinkel
This is brilliant! Thank you for the recipe, i’d always wondered which corn was used to make these! I’m going to try these out asap =)
I love the ‘Oh! Nuts’ store! I went to the one in Brooklyn a few years ago and was immediately hooked on their corn nuts! I just recently found a bag of the Goya dry giant white corn kernels. So I’ll be trying your recipe very soon! Thank you so much for posting this!
Awesome, I was looking for posole to make a batch and ran across the giant white corn and thought about using that in place of my posole, but then I was thinking these look like corn nuts so I googled how to make corn nuts, thanks…Have you ever tried frying them or just baking them?
I want to cook these so bad…but can’t find any suppliers of the Giant Whites in Australia….anyone want to become my dealer? I became addicted to these whilst in Spain recently, where they sell as a snack in corner stores, bagged up like the Kraft-produced Corn Nuts in the US…
Did you find anyone? I will send you large quantities. I am in Detroit Michigan and can get them.
I will send you larger quantities
Check for stores that sell Spanish products, as in Goya products. Maybe contact Kraft to ask their supplier of corn nuts.I just bought some from a bulk good store!
I would change the order of the directions…shouldn’t preheat the oven and THEN soak the corn for 8-10 hours ha
If you need such specific instructions, you don’t belong in a kitchen.
If you don’t get sarcasm, you don’t belong on the internet
How do I make this recipe using frozen corn? Pl tell me how long do
these last for?
I’ve never made them using frozen corn and wouldn’t necessarily recommend it. It’s a different consistency. Feel free to try it and let me know how it goes though!
I love me some corn nuts!
Has anyone tried making these with dried sweet corn?
Hello Sir,
Thank for your information.
Can I do the same with INDIAN variety. Please, assist me.
Prakash K
You should be able to, but may need time adjustments as I’m not familiar with that corn variety
What should the corn feel like on the inside and the outside when it is done soaking and cooking? I soaked mine for 12 hours and then cooked them, but the inside was still dry and powder like.
Preheat oven to 400.
Soak the corn in water for around 8-10 hours or so
I think you might have the steps reversed.