Cancha: Andean Toasted Chulpe Corn

Cancha toasted chulpe corn recipe

​The Spruce Eats / Diana Mocanu

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
79 Calories
4g Fat
9g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 79
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 583mg 25%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Protein 1g
Calcium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy three-ingredient recipe for cancha is a popular snack in the Andean countries, often served alongside ceviche.

It's a sort of popcorn made from a special variety of corn called maiz chulpe. The pointy dried kernels pop when heated, and will even jump right out of the skillet, but the inside of the kernels do not burst out and puff up like regular popcorn.

Instead, cancha corn gets slightly puffy and toasted, like corn nuts, and it has a starchy taste that is quite addictive.

Cancha is easy and quick to prepare. All you need is a little vegetable oil and some salt, and a skillet with a lid. You can find maiz chulpe at Latin markets and online.


  • 2 tablespoons vegetable oil
  • 2 cups cancha corn kernels (available online and in Latin food grocery stores)
  • 2 teaspoons Kosher salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cancha toasted chulpre corn
    ​The Spruce Eats / Diana Mocanu 
  2. Heat the oil in a large, heavy-bottomed skillet over medium heat.

    Heat the oil
    ​The Spruce Eats / Diana Mocanu
  3. Add cancha corn kernels and heat, shaking the pan from time to time, until kernels start to pop.

    Add corn kernels
    ​The Spruce Eats / Diana Mocanu
  4. 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, about 10 minutes.

    Cover the pan loosely
    ​The Spruce Eats / Diana Mocanu
  5. Remove from heat and toss the toasted corn with salt. Serve warm or at room temperature.

    Remove from heat
    ​The Spruce Eats / Diana Mocanu
  6. Store cancha in an air-tight container.

    Store cancha
    ​The Spruce Eats / Diana Mocanu

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