The roasted corn grains, known as the court in Peru, in addition to other names, are widely used in ceviches, salads and many other dishes of both Latin American and Spanish gastronomy. The corn grains are very easily tuned and are so delicious and with a trace of aromas that encourage them to eat them as soon as they are cooked. In fact, it is also very common to taste them as a snack without anything else. Do you want to learn how to prepare your own homemade kikos or corn court? Thus, you will save at the same time that you enjoy a healthier product. Keep reading and discover in recipes how to do roasted corn.
| 🚻 10 Diners | 🕘 10m | 🍵 Merienda | 🤯 Distribution Very Low |
| Ingredients to make toasted corn: |
| 1 corn package to toast 1 jet of sunflower oil or seeds 2 Pellizcos of coarse salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make toasted corn:
1. Slightly wash raw corn. It is important to use this type of corn to toast to make the toasted court.
2. Prepare a cover with a lid and add a splash of oil. Then add raw corn and remove without letting it burn, since, if you stop stirring, in a few seconds you can toast too much.
3. When you see that corn begins to emit sparks, cover the casserole so as not to burn with the oil. As it is important to remove the roasted corn, you have two options: Shit the covered casserole or remove without removing the lid too much.
4. When you see that all corn grains are evenly roasted and with a golden color, it will mean that they are ready to get them out. Leave them on a plate with absorbent paper, add salt to your liking and remove.
5. And they are ready! That simple is this recipe for roasted corn or court, but it is easier to eat them because once you start, you can stop!
