Chulpi, Ecuadorian Toasted Corn

Name: Chulpi, Ecuadorian Toasted Corn
Total time: 3 min
Ingredients: 2 TBSP canola oil; 2 cups chulpi or cancha; 1 medium yellow onion (diced); salt (to taste)

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Total: 3 minutes

Servings: 2

Author : Kirsten

Ingredients

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2 TBSP canola oil2 cups chulpi or cancha1 medium yellow onion (diced)salt (to taste)

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Instructions

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Step 1

Dice up your onion and set aside. Heat the oil over a medium-high heat.

Step 2

I always make sure I look over the corn before I add it to the pan, I have found a few rocks here and there over the years. Stir in about 2 cups of the corn, making sure the corn is coated in the oil.

Step 3

After about 5 minutes of that heating up, add in the diced onion and stir. At this point, I always sprinkle salt over as I stir.If you have a grease gaurd place over the pan so the corn doesn't jump out of the pan.

Step 4

Keep stirring periodically, salt one more time and stir. When you see the corn change to a deep golden color (between 10 and 15 minutes) they are done. Remove from heat and pour in a bowl. Allow to cool a few minutes before enjoying!