Toasted Corn

¼ kg of corn (Cancha Chulpe Corn, Roasted Mountain Corn, or Corn for Toasting)
2 tablespoons oil (optional, for extra flavor)
Salt to taste

Place the corn in a dry frying pan over medium heat.
Cover partially on one side and stir constantly using a wooden spoon.
This prevents burning — do not stop stirring during cooking.
Add oil if desired, for added crispiness and flavor.
The corn will begin to pop and crackle — this is normal.
After 10–15 minutes, the popping will slow down and stop. That’s your signal they’re ready!
Add salt just before removing the pan from the heat.
Serving Suggestions:
Enjoy hot or cold
Perfect as a snack on its own
Traditional accompaniment to ceviche and other Peruvian dishes