Corn for parching

[BillinOregon]

It's been several seasons since I grew parching corn. A search for best varieties led to this fine article.

http://www.garden.org/subchannels/health/cooking?q=show&id=71&page=1

 

[coloradoclyde]

Pretty good Bill.... :thumbsup:

 

[sidelock]

Thanks Bill. If I get back to VA I will try growing them, sounds like fun. Till then, anyone know where to buy parching corn?

 

[Katahdin]

Went to Google and typed in Parched Corn sale,,part way down the listing is a "store" site that list it for sale.. .

 

[Loyalist Dave]

I just go to my Latino Foods Aisle at my local Shopper's Food Warehouse and buy Cancha Para Tostar.... which is "dried corn for parching", and apparently in places like Peru it's still a snack food. It works great, but there are two types of corn sold for this, and the type that you find that is of really large kernels (about the size of "Corn Nuts") is very starchy when done.

I like the product that is in the link though the price is a bit high compared to the supermarket where I buy it.

LD

 

[Claude Mathis]

Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed.

INGREDIENTS
Maíz chulpe -- 2 cups
Vegetable or olive oil -- 3 tablespoons
Regular or sea salt -- 1 teaspoon

METHOD
Heat the oil in a large, heavy-bottomed skillet over medium flame. Add the chulpe and toss to coat with the oil. Cover the pan and cook as you would for popcorn, shaking the pan from time to time to keep the kernels from burning. The kernels will begin popping (without turning inside out like popcorn) and will take on a golden brown color. They are done when the popping subsides, about 10 minutes.
Toss the cancha with salt to taste and serve warm or at room temperature.

 

[jackley]

Turkey Foot traders has it for sale.

Jerry

 

[BillinOregon]

Good to know about the Latino food store source!
Telling you, once you have had some home-parched corn you will be eager for more.

 

[jethro224]

I've just been hanging regular sweet corn until dry and parching it. Didn't know there was any special breed. :idunno: What's the difference?

 

[Black Hand]

Try some flint corn.
The texture is different when parched, it doesn't go soft/stale easily and the flavor is superior to sweet corn. Sweet corn can be a little gummy when parched, while the parched flint corn is crisp - a little like the kernels at the bottom of the popcorn bucket that almost popped open...

 

[Loyalist Dave]

I've found two sizes, and the kind that I use isn't any larger than the flint corn that I bought from a mill. I didn't use any oil, I just parched it dry in a pan as I've read, and it works just fine.

LD