- 2 Cups cancha corn kernels (available online and in Latin grocery stores)
- 2 Tablespoons vegetable oil
- 2 Teaspoons kosher salt
Heat the oil in a large skillet over medium heat.
Add corn kernels and heat, shaking pan from time to time, until kernels start to pop.
Cover the pan loosely with a large lid so that the corn kernels don't fly out of the pan as they "pop", and continue to cook, stirring frequently, until the kernels have stopped popping and are deep golden brown — or about 10 minutes.
Remove from heat and toss the toasted corn with salt.
Serve warm or at room temperature.